Fall Roasted Vegetable Salad
Serves 415 mins prep50 mins cook
This simple roasted vegetable salad combines colorful fall vegetables and grapes for a tart, sweet, vibrant side dish.
0 servings
What you need
Instructions
0 Preheat oven to 450 degrees F. Set aside two large baking sheets. 1 In a large bowl, combine the vegetables, fruit, and herbs. 2 Add the olive oil, balsamic vinegar, nutmeg, salt, and pepper to taste and mix thoroughly. 3 Divide between the two sheet pans and spread in an even layer being sure there is room between the ingredients. 4 Roast for about 40-50 minutes, until golden and soft, tossing the vegetables and rotating the pans from top to bottom halfway through. 5 Remove from the oven and squeeze the roasted garlic out of the skin, discard skin, and mix garlic back in. 6 Taste, add salt if needed, and garnish with fresh herbs before serving.View original recipe