Tuesday, June 3, 2014

Fresh Lemon and Rosemary Roasted Veggie Salad

There is nothing that quite says summer like a great potato salad. I love it, but so often the tasty ones from the deli have a lot of raw onions, which isn't the best for many of us. This combination of red potatoes, carrots and red bell peppers is roasted in a covered dish has a great texture which lends it to absorbing the flavors of an easy lemon mayonnaise dressing.

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!

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