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Gallery Recipe Summary Servings: 5

Ingredients Ingredient Checklist 8 ounces new potatoes, scrubbed 2 tablespoons olive oil Sea salt and freshly ground pepper 4 ounces zucchini, cut into 1/4-by-3-inch matchstick strips 4 ounces haricots verts, trimmed 4 ounces broccoli florets

Gallery

Recipe Summary Servings: 5

Recipe Summary Servings: 5

Recipe Summary

Servings: 5

Servings: 5

5

Ingredients

Ingredients

  • 8 ounces new potatoes, scrubbed 2 tablespoons olive oil Sea salt and freshly ground pepper 4 ounces zucchini, cut into 1/4-by-3-inch matchstick strips 4 ounces haricots verts, trimmed 4 ounces broccoli florets

Directions

Preheat oven to 400 degrees. Place potatoes in a large baking dish. Drizzle with 1 tablespoon oil, and season with salt and pepper. Roast until golden and tender when pierced with the tip of a knife, about 45 minutes. Transfer to a large bowl, keep warm.

Bring a medium saucepan of water to a boil. Add a generous amount of salt. Add zucchini and cook until tender, and the color has set. Using a slotted spoon, transfer to bowl with potatoes. Repeat with haricots verts, and broccoli. Drizzle with remaining tablespoon oil. Season with salt and pepper.

Reviews

 Add Rating & Review

Reviews

Add Rating & Review

Add Rating & Review

All Reviews for Warm Vegetable Salad

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Warm Vegetable Salad

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest