Fresh Lemon and Rosemary Roasted Veggie Salad
Here's what to do:
This serves two (generous helpings):
Place in a bowl~
4 small-med red potatoes, cut into bite-sized pieces
1-1.5 carrots, cut into coins, half the thickness of the potatoes
1/2-3/4 red bell pepper, cut into 1/2 dice
Drizzle with olive oil, season with thyme, salt, pepper and some rosemary sprigs and toss thoroughly to coat. Place in a covered backing dish and cook for about 20 minutes, check for tenderness, stir and then cook until done. Remove from oven and let cool, uncovered, for a few minutes.
Wash and pat dry a handful of fresh Italian parsley, finely chop leaves.
In a non-reactive bowl, add the juice of half a lemon, strained, whisk with a big spoonful of mayonnaise of your choice. Add some salt to taste, some pepper, and stir in with the vegetables and parsley all together. Let sit for flavors to absorb and move to the refrigerator or serve warm immediately. Both versions are delicious.
I tend to eat on the more tame side, so you can also add in capers or roast up some garlic cloves to spice up your version of this. I believe the best dishes are suited to our own taste and pushing our flavors toward things which our own palates enjoy most is very satisfying. Enjoy!