As you will soon learn, I have this obsession for Pinterest that is beyond words. It didn't start out like that though, in the beginning I just figured it was going to be another Fad, not that I don't have Facebook or didn't have a Myspace, But as we are all figuring out websites trend for a few years and they die off. It feels like ages since I was in middle & high school and every free second I had being on the computer, talking to my friends from different schools like I hadn't seen them in forever, when I had just seen them 30 minutes ago at Dance or cheer leading practice.
Now back to what I am really posting about...
I just found the most delicious looking recipe I have seen in a while, and I haven't seen anything like it anywhere on Pinterest. So for the recipe:
Roasted Vegetable Salad Wreath
Salad
1 large zucchini, (about 8 oz.)
2 small yellow squash, (about 8 oz.)
2 tablespoons olive oil, divided
1 teaspoon salt, divided
1 teaspoon ground black pepper, divided
4 small carrots (about 8 oz.)
1 small red onion, peeled and cut into quarters
½ teaspoon granulated sugar
3-4 small fresh beets, peeled
Dressing
¼ cup fresh basil leaves, lightly packed
3 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
½ teaspoon granulated sugar
½ teaspoon salt
¼ teaspoon ground black pepper
1. Preheat oven to 500ºF. Fit food processor with multipurpose slicing blade. Using thinnest setting,
slice zucchini and yellow squash. Remove to mixing bowl, toss squash with 1 tablespoon olive oil,
½ teaspoon salt and ½ teaspoon black pepper until evenly coated. Spread slices in a thin layer onto large
baking sheet. Roast 15-18 minutes or until beginning to brown on bottom. Remove; set aside.
2. Meanwhile slice carrots and red onion using thinnest setting. Remove to mixing bowl, toss with 1 teaspoon
olive oil, ½ teaspoon sugar, ¼ teaspoon salt and ¼ teaspoon black pepper. Arrange over one half side of
large baking sheet. Slice beets using thinnest setting; toss with remaining oil, salt and black pepper. Arrange
beets on other half of same baking sheet with carrots and onions. Roast 12-15 minutes or until beginning to
brown on bottom. Remove.
3. For dressing, fit processor with mini-bowl and mini multipurpose blade. Add basil, olive oil, lemon juice,
vinegar, Dijon mustard, sugar, salt and black pepper. PULSE until basil is finely chopped.
4. Combine all roasted vegetables on one of the baking sheets. Drizzle evenly with dressing. Toss gently;
arrange on serving platter in wreath shape, about 12 inches in diameter. Serve at room temperature or
slightly chilled.
Makes 6 servings
Now back to what I am really posting about...
I just found the most delicious looking recipe I have seen in a while, and I haven't seen anything like it anywhere on Pinterest. So for the recipe:
Salad
1 large zucchini, (about 8 oz.)
2 small yellow squash, (about 8 oz.)
2 tablespoons olive oil, divided
1 teaspoon salt, divided
1 teaspoon ground black pepper, divided
4 small carrots (about 8 oz.)
1 small red onion, peeled and cut into quarters
½ teaspoon granulated sugar
3-4 small fresh beets, peeled
Dressing
¼ cup fresh basil leaves, lightly packed
3 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
½ teaspoon granulated sugar
½ teaspoon salt
¼ teaspoon ground black pepper
1. Preheat oven to 500ºF. Fit food processor with multipurpose slicing blade. Using thinnest setting,
slice zucchini and yellow squash. Remove to mixing bowl, toss squash with 1 tablespoon olive oil,
½ teaspoon salt and ½ teaspoon black pepper until evenly coated. Spread slices in a thin layer onto large
baking sheet. Roast 15-18 minutes or until beginning to brown on bottom. Remove; set aside.
2. Meanwhile slice carrots and red onion using thinnest setting. Remove to mixing bowl, toss with 1 teaspoon
olive oil, ½ teaspoon sugar, ¼ teaspoon salt and ¼ teaspoon black pepper. Arrange over one half side of
large baking sheet. Slice beets using thinnest setting; toss with remaining oil, salt and black pepper. Arrange
beets on other half of same baking sheet with carrots and onions. Roast 12-15 minutes or until beginning to
brown on bottom. Remove.
3. For dressing, fit processor with mini-bowl and mini multipurpose blade. Add basil, olive oil, lemon juice,
vinegar, Dijon mustard, sugar, salt and black pepper. PULSE until basil is finely chopped.
4. Combine all roasted vegetables on one of the baking sheets. Drizzle evenly with dressing. Toss gently;
arrange on serving platter in wreath shape, about 12 inches in diameter. Serve at room temperature or
slightly chilled.
Makes 6 servings
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