Recipe for Roasted Vegetable Salad


1/2 cup salad dressing (Miracle Whip)
1/4 cup olive oil
2 tablespoon cider vinegar
1 cup basil (fresh); chopped
1 teaspoon garlic; minced
1/2 teaspoon black pepper; coarse ground
1/2 teaspoon salt
14 oz yellow squash; sliced (0.25 in)
4 oz zucchini; sliced (0.25 in)
3/2 single (3 oz) bell peppers (red, green, yellow); cored, cut in strips
4 large potatoes (red-skinned); quartered
5 oz eggplant (baby); sliced (0.25 in)
8 oz green beans (fresh); trimmed


Heat oven to 450 F. Have a large shallow roasting pan ready. Whisk all dressing ingredients in a medium-size bowl until blended. Remove and reserve 0.25 cup. Arrange vegetables in separate groups in roasting pan. Drizzle with the larger amount of dressing and gently toss to coat, but keep vegetables in separate groups. Roast 35 minutes or until potatoes are tender. Arrange on a large serving platter. Serve with reserved dressing. Serves 4.

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