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Roasted Vegetable Salad with Pomegranate Vinaigrette

Roasted Vegetable Salad with Pomegranate Vinaigrette

Courtesy of Brad Smoliak of KITCHEN.

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ingredients

Roasted Vegetable Salad

1
lb(s) baby tomatoes
1
lb(s) onions, sliced
1
lb(s) peppers, sliced
1
Tbsp olive oil
salt and pepper
fresh herbs

Pomegranate Vinaigrette

1
Tbsp grainy mustard
2
Tbsp pomegranate molasses
2
Tbsp red wine vinegar
¾
cup extra virgin olive oil
½
tsp salt
¼
tsp coarse black pepper
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directions

Step 1

Toss the vegetables with a tablespoon of olive oil. Season with salt and pepper.

Step 2

Roll in aluminum foil and roast on barbeque for 15-30 minutes, depending on the vegetables.

Step 3

Remove from barbeque. Place in bowl and mix together. Season with salt, pepper and fresh herbs.

Step 4

When vegetables are still warm, toss with Pomegranate Vinaigrette.

Step 5

Mix together the Dijon mustard, pomegranate molasses, salt and pepper until well combined.

Step 6

Add the red wine vinegar and mix until well combined. Drizzle the oil in slowly and adjust the seasonings.

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My rating for Roasted Vegetable Salad with Pomegranate Vinaigrette
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