Stunning Roasted Vegetables Recipe

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

1-pound asparagus

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

Champagne Vinaigrette

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!

Pretty Pies Cooking Class- Thursday, November 19th from 6:30-8:30

16th annual Gifts from the Kitchen- Thursday, December 3rd from 6:30-8:30

Appetizers- Thursday, December 10th 6:30-8:30

 Register TODAY and I’ll see you soon!