Za’atar and roasted vegetable salad
January 5, 2019
Roast vegetables 425º oven. (Goes well with buttermilk roasted chicken)
Use several trays to roast vegetables until browned.
- Cauliflower & Romanesco – slice vertically down. drizzle oil
- Brussel sprouts cut in half, toss with oil.
- Red carrots, slice lengthwise, toss with oil.
Vinaigrette: shallots, 2 TB red wine vinegar & 6 TB olive oil. Mix with drained can cannelini beans & Za’atar.
Layer: bottom up:
Cauliflower, Romanesco, carrots, brussels sprouts. Sprinkle with beans.
Top with Feta, herbs (parsley, mint, arugula etc), Maldon salt
Olsson Recipes 