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Roasted Vegetable and Arugula Salad
Roasted vegetables in herbs, garlic, and balsamic vinegar tossed with fresh mozzarella cheese and fresh arugula.
servings: 4
total time: 30 minutes
recipe by: Rae
Ingredients
- Marinade:
- 2 TBSP olive oil
- 2 cloves garlic, minced
- 1/4 tsp dried thyme leaves
- 1/4 tsp dried oregano
- 1 TBSP fresh basil, chopped
- 1 TBSP fresh parsley, chopped
- 1/2 tsp kosher salt
- pinch pepper
- Vegetables:
- 2 yellow squash, 1 inch cubes
- 1 cup tomatoes, quartered
- 1 orange bell pepper, cut into 1 inch wide strips
- 2 cups mushrooms, quartered
- 2 cups arugula
- 1 cup fresh mozzarella cheese, 1 inch cubes
- 1 tsp balsamic vinegar
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Directions
- Blend together all the ingredients for the marinade (olive oil, garlic, thyme, oregano, parsley, salt, and pepper) in a blender or a cup with an immersion blender. Remove 1 TBSP of the mixture and set aside.
- Add the squash, tomatoes, orange pepper, and mushrooms to the bowl with the marinade. Toss together and allow to sit for 5 minutes. Preheat the broiler.
- Lay the vegetables in a single layer on a baking sheet, reserving any leftover marinade. Place under the broiler and cook until the edges of the vegetables are starting to char and the peppers are tender, about 15 minutes depending on your broiler. If the vegetables in one area are browning faster than the rest stir or flip the vegetables or rotate your pan.
- In a large bowl combine the arugula, fresh mozzarella cubes, balsamic vinegar, and the reserved marinade.
- Once the vegetables are finished cooking add them to the bowl and toss together.
- Serve immediately.
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