I was looking for a quick, light meal for dinner tonight. My sweet friend Kathrin sent me home with some fresh broccoli and cauliflower last night~ so a roasted salad sounded delish! I threw in a few potatoes and some fresh sage and we were golden! YUM. Steve wanted to know if there was more… apparently I didn’t make big enough portion :). Maybe it’s time to revert back to our Norway food habits (eat in moderation!)
We ate this as the main course~ but it definitely would make a wonderful accompaniment to chicken or steak on the grill. With all of this FREE time on my hands~ I’m looking forward to a nice LONG stretch of home cooked food!
Roasted Rustic Salad
- 4 small red skinned potatoes, chopped into bit size pieces
- 1 head broccoli, chopped into bite size pieces
- 1 head cauliflower, chopped into bite size pieces
- 5-10 heirloom tomatoes (different colors is pretty!)
- 3 Tbsp olive oil, divided
- ½ Tbsp Cajun seasoning
- 1 lemon
- 6-8 sage leaves, finely minced
This would also be good with garlic cloves, pearl onions, and peppers.
Preheat oven to 400. Line a large cookie sheet/jelly roll pan with aluminum foil. In a large bowl, toss the potatoes, broccoli, and cauliflower with 2 Tbsp of olive oil & the Cajun seasoning. Spread the mixture on the cookie sheet & put in the oven.
Set the timer to 30 minutes. Stir the mixture at about the 20-minute mark. When thirty minutes has passed, add the tomatoes to the mixture & bake for another 10-20 minutes until the tomatoes have burst and everything looks roasted & crispy!
While the mixture is roasting, go back to the original (now empty) bowl. Add in approx 1 Tbsp olive oil, the juice of one lemon, and the finely minced sage leaves. Stir. When the hot veggies/potatoes come out the oven, dump them back into the bowl & toss. Serve warm. YUM!!!
Look at that gorgeous tomato!! I LOVE it! So YUMMY.