HOME > Chowhound > Home Cooking >

Discussion

ISO Killer Roasted Veggie Salad

  • j
  • Jeda Jun 28, 2006 02:55 PM
  • 4
  • Share

For an outdoor bbq this weekend... I want to make a roasted veggie salad, to be eaten at room temp. It needs to be sturdy enough to be made on Thursday night and eaten on Friday or Saturday, and also to survive an unrefridgerated 2 hour bus ride. Is this a possibility? I was hoping not to have things get too smushy. I'm leaning towards hearty veggies like broccoli, carrots, onions. I also have zucchini, green onions, and a green bell pepper I could use, but wasn't sure if they were sturdy enough for the job. My first instinct is to simply dress in evoo and balsamic, but I thought someone might have a good suggestion for a fresher-tasting take -- sesame oil and rice vinegar? Any great long-lasting recipes? Or tips for how to keep things from getting icky? Or, alternately, something else veggie-ful that would be a welcome addition to a bbq and would survive the time/bus ride prerequisites? Thanks in advance!

  1. Click to Upload a photo (10 MB limit)
Delete
Posting Guidelines | FAQs | Feedback
Cancel
  1. Oops -- I also meant to say that I used to be Foodie2. I changed my name because I didn't want to step on foodiex2's toes!

    1. It sounds like you want Ina Garten's (Barefoot Contessa) Roasted Veggies and Orzo salad. I made it in advance and took it on the bus to a work potluck. I don't have the recipe with me but I bet an internet search (foodtv?) would turn it up. It was roasted veggies (eggplants, red peppers, onions), orzo, feta or other strong salty cheese, fresh herbs (I think I used basil and parsley) with a lemon vinagrette.

      1. I love Ina Garten's salad, here it is:
        http://sherribraude.blogspot.com/2006...
        It's so yummy and would travel very well.

        1. don't use broccoli, stick with root veggies: parsnip, beets, sweet potatoes, even fingerlings. Then I would use a variety of summer squashes, eggplant, asparagus...I think roasting quartered sweet onion would be great. make sure you roast these veggies in lots of olive oil and cool them down completely before storing.

          I would also slice thinly some fennel (raw) to throw in for crunch and flavor at the BBQ

          Keep your dressing in a seperate container and dress before serving.
          Since the veggie are hearty already I stay away from the Balsimic Vin and stick with a Citrus/Champagne Vin, not emulsified, with lots of fresh herbs, that you coat the veggies with at the BBQ.

          Can I say that I think Feta is not going to make a good 2 hour bus ride companion. I say K.I.S.Swettie!

          Typing all this inspired me to make my own roasted veggie salad... HOpe yours turns out well.