Roasted Vegetable Salad with Lemon Vinaigrette
This fresh roasted vegetable salad combines roasted potatoes, corn, and asparagus, all tossed in a homemade lemon vinaigrette dressing. Lightly sweetened with honey, it’s a refreshing and healthy dish that’s perfect for lunch, dinner, or leftovers.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: American
Ingredients
- 2 tablespoons fresh lemon juice
- 1 teaspoon finely grated lemon zest
- 1 clove garlic minced
- 1 tablespoon honey
- 1/2 teaspoon dried basil
- 1/4 cup olive oil
- 1 1/4 lb red potatoes cut in wedges
- 1 lb asparagus triimmed and cut in large pieces
- 2 ears corn cleaned and shucked
- 3 tablespoon olive oil
- 1 tablespoon butter
- Garlic powder
- Onion Powder
- Salt
- Pepper
- 2 cups sliced grape tomatoes sliced in half
- 1/3 cup chopped red onion
Instructions
- Combine lemon juice, lemon zest, garlic, honey and dried basil in microwaveable bowl. Microwave for 10-15 seconds to loosen the honey. Slowly whisk in 1/4 cup olive oil. Set aside.
- Combine potatoes, asparagus and 3 tablespoons olive oil in large Ziploc bag. Shake to coat. Spread on large baking sheet separating the vegetables. Coat ears of corn with butter and add them to the baking sheet. Sprinkle potatoes, asparagus and corn with garlic powder, onion powder, salt and pepper. Place in oven at 375 degrees. Remove asparagus after 12-15 minutes. Flip potatoes and turn corn. Return baking sheet to oven. Remove corn after 5-7 more minutes. Return potatoes to oven and cook for an additional 10 minutes or until fork tender.
- Remove corn kernels from the cob. Combine cooked potatoes, asparagus, and corn with tomatoes and red onion. Whisk lemon vinaigrette and drizzle over vegetable salad. Gently stir to combine. Refrigerate leftovers.
Keywords: roasted vegetable salad, fresh roasted vegetables, lemon vinaigrette dressing