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Roasted Vegetable Salad with Capers and Walnuts (recipes)


Roast Vegetable Salad with Capers and Walnuts

Yield: Makes 6 to 8 servings



Ingredients:



1pound small Brussels sprouts

1pound very small Yukon Gold potatoes

1/4teaspoon salt

1/4teaspoon black pepper

1/4teaspoon dried rosemary

3tablespoons olive oil

1large red bell pepper, cut into bite-size chunks

1/4cup walnuts, coarsely chopped

2tablespoons capers

1-1/2tablespoons white wine vinegar

2tablespoons extra-virgin olive oil

Salt and black pepper, to taste









Preparation:





1.Preheat oven to 400°F. For salad, wash, trim and pat dry Brussels sprouts. Slash bottoms. Scrub, halve and pat dry potatoes. Place Brussels sprouts and potatoes in shallow roasting pan. Sprinkle with salt, pepper and rosemary. Drizzle on olive oil; toss to coat vegetables. Roast 20 minutes. Add bell pepper; stir and roast 15 minutes longer or until all vegetables are tender. Remove from oven. Place in large salad bowl. Add walnuts and capers.2.For dressing, stir together vinegar, olive oil and pepper. Pour over salad and toss to mix. Taste and add salt if necessary. Serve at room temperature.







Potluck tip:

To bring Roast Vegetable Salad as a potluck dish, prepare in advance. Cover and refrigerate up to one day. Serve at room temperature at your host' s home.