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.