Making this stunning recipe of Roasted Vegetables is a fantastic way to get beautiful color on your table.
As we look ahead to Thanksgiving, it’s always nice to serve a few dishes that are loaded with colors from the earth. Of course a salads are always nice but this display will have your guests diving in to load their plates!
Preparing the vegetables is easy, wash and cut them into large pieces. Place them on a parchment lined baking sheet and drizzle with homemade White Wine Vinaigrette. Let the vegetables marinate a few hours or overnight.
Heat the grill and cook each variety until tender and charred. Arrange the vegetables in rows on a serving board or platter and serve.
Roasted Vegetable with White Wine Vinaigrette
16 ounces baby rainbow carrots, cut in half
½ head of cauliflower, cut in planks
1 red onion, sliced
1 package assorted sweet peppers
8 ounces Broccolini spears, cut in half
2 summer squash cut in shards
1 shallot minced
½ cup white wine vinegar
2 Tablespoons Dijon mustard
3 Tablespoons honey
½ cup olive oil
Salt and pepper to taste
Wash and prepare vegetables by placing them on a large sheet tray in a single layer. Make the dressing by shaking all ingredients in a small jar. Pour dressing over vegetables and toss to coat. Let vegetables sit several hours or overnight in the dressing, stored in the refrigerator. Heat a grill pan to medium heat and char vegetables. Place vegetable on serving board or platter in rows creating a rainbow effect. Serve warm or at room temperature.
Isn’t this recipe for Roasted Vegetables stunning?!
I Hope you will join me for an upcoming cooking class!