Warm Roasted Vegie Salad 21 Day Wonder Diet Day 7 Recipes

WARM ROASTED VEGETABLE SALAD

Steps:

• Preheat oven to 400 degrees.
• Prepare vegetables and spread on a baking sheet.
• Drizzle with olive oil, stir to coat and season with salt and pepper to taste.
• Roast 10 minutes.
• Whisk together olive oil through honey. Season to taste with salt and pepper and pour over hot roasted vegetables.
• Spoon over mesclun mix just before serving.

ROASTED VEGETABLE SALAD

Steps:

• Preheat oven to 425°. In a large bowl, combine the first 5 ingredients. Drizzle with 1/4 cup oil; sprinkle with salt and pepper and toss to coat. Place in 2 greased 15x10x1-in. baking pans. Bake 20-25 minutes or until potatoes are tender., Meanwhile, in a large skillet, saute asparagus in remaining oil until tender. Add garlic and pepper flakes; cook 1 minute longer., Cut corn from cobs; place in a large bowl. Stir in the bread, tomatoes, cheese, basil, asparagus and roasted vegetable mixture. For dressing, combine oil and vinegar; drizzle over mixture and toss to coat.

ROASTED VEGGIE SUMMER SALAD RECIPE BY TASTY

Steps:

• Preheat the oven to 400˚F (200˚C).
• On a baking sheet lined with parchment paper, add carrots, potatoes, yellow squash, and zucchini.
• Drizzle with olive oil and season with salt, pepper, oregano, and garlic, and mix to evenly coat the coat the vegetables. *Note: You may need to quarter the potatoes if they are too thick so they roast faster.
• Bake for 25-30 minutes, until the vegetables are golden brown.
• Make the chimichurri dressing: combine the cilantro, parsley, garlic, salt, pepper, olive oil, lime juice, and red wine vinegar in a food processor and blend until smooth.
• Add a large handful of greens to a large bowl. Top with the roasted vegetables and sliced radishes.
• Pour over the chimichurri dressing and toss until evenly distributed.
• Enjoy!

WARM ROASTED VEGIE SALAD (21 DAY WONDER DIET: DAY 7)

Steps:

• Preheat oven to 220C/200C fan-forced.
• Combine vegetables and garlic in large baking dish. Roast, uncovered, about 25 minutes.
• Combine roasted vegetables with parsley, rocket, and vinegar in large bowl.
• Serve salad sprinkled with ricotta cheese.

BIG GRILLED VEGGIE SALAD

Steps:

• Thread the mushrooms, zucchini, squash, orange bell pepper, green bell pepper and onions onto separate skewers.
• Mix the Italian seasoning, salt, black pepper, red pepper flakes and 1/4 cup of the olive oil in a small bowl. Brush the kebabs all over with the oil mix.
• Preheat a grill pan over medium-high heat. When it is hot, grill the kebabs, turning as needed, until grill marks form and the veggies have softened, 8 to 10 minutes total.
• Using a fork, push the hot vegetables off the skewers onto a serving platter. Drizzle over the lemon juice and remaining 3 tablespoons olive oil. Toss to combine. Sprinkle over the crumbled feta and lemon zest. Top with the oregano, mint and parsley. The salad can be served warm or chilled.

WARM VEGETABLE SALAD

Steps:

• Preheat the broiler. Place the red peppers on a foil lined baking sheet.
• Place the red peppers under the boiler. Turning every 2 to 3 minutes cook the peppers until the skin is blistered, about 8 to 9 minutes total. Place the blistered peppers in a plastic bag. Seal the bag and allow the peppers to sit for 10 minutes to allow the skin to separate and to let cool.
• Meanwhile, bring a large pot of salted water to a boil over high heat. Add the potatoes and cook until tender, about 10 to 12 minutes. Remove the potatoes to a cutting board. Add the green beans to the pot. Cook the green beans until tender, about 3 minutes. Remove the green beans to a large bowl. Slice the potatoes in half while still warm and combine them with the green beans in the large bowl. Remove the peppers from the plastic bag. Peel off the skin from the peppers. Slice the pepper flesh into wide strips and remove the seeds and veins. Place them in the bowl with the potatoes. Add the scallions, parsley, and garlic
• and toss to combine.
• In a small bowl combine the oregano, lemon juice and zest, and white wine vinegar. Whisk in the olive oil. Stir in the salt and pepper. Toss the warm vegetables with the herb vinaigrette. Serve immediately.

POTATO, TUNA & EGG SALAD (21 DAY WONDER DIET : DAY 2 )

Steps:

• Boil, steam, or microwave potatoes and beans, seperately, until tender;drain, cool.
• Meanwhile, make dressing by combining yogurt, rind and juice in medium bowl.
• Quarter potatoes; add to dressing with tuna, onion and parsley, stir to combine. Serve salad topped with egg.

CUMIN FISH & ROASTED CORN SALSA (21 DAY WONDER DIET: DAY 10)

Steps:

• Cut kernals from corn cobs; roast corn in heated medium fry pan, stirring constantly. Transfer to medium bowl.
• Stir in coriander, capsicum, onion and juice.
• Sprinkle fish with cumin; cook in same heated pan.
• Serve corn salsa topped with fish. Serve with lime wedges if you like.

WARM TANDOORI CHICKEN SALAD (21 DAY WONDER DIET: DAY 4)

Steps:

• Combine yogurt, coriander and juice in small bowl.
• Cook pappadums in microwave oven on medium (50%) for about 40 seconds; break into pieces.
• Sprinkle chicken with tandoori owder; spray with cooking oil. Cook chicken on heated grill plate. Slice thickly.
• Combine spinach, cucumber and tomatoes in medium bowl; add chicken. Serve salad sprinkled with pappadums, then drizzled with coriander yogurt.