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Roasted Vegetable Salad

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A variety of fall vegetables are roasted in the oven until crisp, then drizzled with a roasted-garlic dressing and served on a bed of baby kale.

Source: Martha Stewart Living, October 2000
Servings

Ingredients

Directions

Cook's Notes

It's important that the vegetables fit in a single layer, not too crowded, on the baking sheet to brown properly.

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  • papergem
    12 DEC, 2007
    I have prepared this several times for family gatherings. Everyone loves it. Now, when we get together, it is always requested. I use ricotta cheese and add it toward the end of roasting - not too early because it will burn. It adds a lovely texture and flavour.
    Reply
  • bgilinsky
    18 NOV, 2007
    could be grilled
    Reply

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