Monday, 21 April 2008

Roasted Vegetable Salad

1 large bunch of broccoli, stalk
   removed, and cut into medium
   florets
4 medium cloves of garlic,
   chopped
3 medium carrots, peeled and
   cut into smallish chunks
1 largish zucchini cut into bite
   size pieces
1/3 cup slivered (or sliced)
   almonds
4ish tablespoons extra virgin
   olive oil, divided
sea salt
freshly ground black pepper
1-1/2 cup smallish sized pasta
   freshly squeezed lemon juice
   from one largish lemon
2 ounces finely grated tangy-ish
   cheese


  • Preheat the oven to 425 degrees Fahrenheit. 
  • On a large baking sheet, toss the broccoli florets, sliced/diced garlic, carrots & zucchini, and sliced almonds with 3 tablespoons of olive oil. Season with salt and pepper.
  • Roast the mixture tossing them every every 10 minutes or so, for 20 - 40 minutes or until lightly caramelized and fork tender. Add a little more olive oil while cooking if it seems necessary.
  • Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until al dente, stirring occasionally, and drain. Rinse the pasta immediately with cold water until cool, and then transfer to a large bowl. 
  • Add the roasted (and slightly cooled) vegetable mixture, 1 tablespoon of olive oil, fresh lemon juice, and cheese and toss well. Season to taste with salt and pepper.
  • Serve at room temperature or chilled.