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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 12 |
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âFor even more flavor, mix field greens and crisp, crumbled bacon into this appealing veggie salad. Or whisk a tablespoon of honey into the dressing. Guests will love it!â âLaura McAllister, Morganton, North Carolina Ingredients:
1 pound small red potatoes, quartered |
2 medium ears sweet corn, halved |
1/2 pound baby portobello mushrooms, halved |
1 medium sweet red pepper, cut into strips |
2 medium leeks (white portion only), cut into 2-inch lengths |
1/4 cup plus 2 tablespoons olive oil, divided |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/2 pound fresh asparagus, cut into 2-inch lengths |
2 garlic cloves, minced |
1/2 teaspoon crushed red pepper flakes |
2 cups cubed french bread |
10 cherry tomatoes, halved |
1 cup (4 ounces) crumbled feta cheese |
1 cup thinly sliced fresh basil leaves |
dressing: |
1/3 cup olive oil |
1/4 cup red wine vinegar |
Directions:
1. In a large bowl, combine the first five ingredients. Drizzle with 1/4 cup oil; sprinkle with salt and pepper and toss to coat. Place in two greased 15-in. x 10-in. x 1-in. baking pans. Bake at 425° for 20-25 minutes or until potatoes are tender.
2. Meanwhile, in a large skillet, saute asparagus in remaining oil until tender. Add garlic and pepper flakes; cook 1 minute longer.
3. Cut corn from cobs; place in a large bowl. Stir in the bread, tomatoes, cheese, basil, asparagus and roasted vegetable mixture. For dressing, combine oil and vinegar; drizzle over mixture and toss to coat. Yield: 12 servings (2/3 cup each).
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