I have a confession to make.
I love grilled and roasted veggies so much that sometimes I eat them straight off the pan. I could devour the whole batch.
Not only are they sooo good when they’re hot, but they’re also surprisingly just as good in a cold salad the next day (if they last that long).
Roasting veggies is a great way to get picky eaters to eat more veggies.
Did you know that only 1 out of 10 people get their daily requirement for vegetables?!
Guidelines call for getting 2-3 cups a day, and most people don’t get even close to that.
Well, I’ve got a bonus recipe for you that’ll turn your leftover roasted veggies into a company-worthy cold salad. It’s perfect for barbecues, picnics, or a grab & go lunch.
Background prep: Normally I just toss my veggies with olive oil & salt before I roast them (or throw them on the grill when the weather’s great).
I’m talking about sweet potatoes, carrots, squash, peppers, asparagus, Brussels sprouts, cauliflower, you name it.
The next day, I toss the leftovers with this simple marinade and then put them in the fridge for a few hours.
Sweet & Sour Vegetable Dressing
(makes 1 cup/240 ml)
- ½ cup (120 ml) extra-virgin olive oil
- ½ cup (120 ml) red wine vinegar
- 2 tsp. pink Himalayan salt
- 1½ tsp. honey or maple syrup
- Dash of pepper or chili flakes (to taste)
Place all the ingredients in a mason jar, cover tightly, and shake well. Taste and adjust seasonings.
I add just enough dressing to my salad to lightly coat everything and place it in the refrigerator until it’s time to eat.
NOTE: Some veggies like potatoes soak up more of the dressing, so you might want to add a little more at serving time if you include them.
Hope you love this as much as I do!
Make it an amazing day,
Looking for more great recipes to move you closer to your goals?
Check out Tasty Sauces, Marinades & Salad Dressing Recipe Guide HERE.