Oven Roasted Asparagus and Bell Pepper Salad
Oven Roasted Asparagus and Bell Pepper Salad is a gluten free, dairy free, paleolithic, and lacto ovo vegetarian side dish. One serving contains 266 calories, 4g of protein, and 25g of fat. For $1.68 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. This recipe serves 6. If you have fresh rosemary, asparagus, walnuts, and a few other ingredients on hand, you can make it. It is brought to you by The Healthy Foodie. 189 people were glad they tried this recipe. It will be a hit at your Easter event. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 94%, this dish is spectacular. If you like this recipe, take a look at these similar recipes: Cream of Roasted Asparagus Soup with Sweet Bell Pepper, Orzo, Corn, and Roasted Bell Pepper Salad, and Roasted Red Bell Pepper And Fennel Salad.
Servings: 6
Ingredients:
3 tbsp apple cider vinegar
400g fresh asparagus
2 tbsp capers, finely chopped
1 tbsp Dijon mustard
1 tbsp fresh rosemary, chopped
1 tsp fresh thyme, chopped
zest of 1 lemon
1/2 cup extra-virgin olive oil
1 tsp freshly cracked black pepper
500g sweet mini peppers
1 tsp Himalayan salt
1 small red onion, sliced
1/2 cup chopped walnuts
Equipment:
oven
baking sheet
broiler pan
mixing bowl
whisk
Cooking instruction summary:
Preheat your oven to 425F Trim off about an inch off the bottom of the asparagus and then cut them into 2 or 3 pieces, depending on their length. You want pieces of approximately 3 long. Cut the sweet bell peppers in half and remove the stems and seeds, then slice the onion fairly thinly. Place all your vegetables in a broiler pan or rimmed baking sheet and set aside. In a glass jar or small mixing bowl, add olive oil, apple cider vinegar, Dijon mustard, salt, pepper, lemon zest, capers and fresh herbs then mix well with a flat whisk until slightly emulsified. Pour about 3/4 of the vinaigrette over the vegetables and stir well. Roast the vegetables in the oven for about 15 minutes, stirring once or twice, until they are softened and start to brown, then set the oven to broil and let the vegetables caramelize for 5-6 minutes. Remove from the oven, pour the rest of the vinaigrette over the vegetables, add the chopped walnuts and stir well. Serve immediately or allow to cool to room temperature.
Step by step:
1. Preheat your oven to 425F Trim off about an inch off the bottom of the asparagus and then cut them into 2 or 3 pieces, depending on their length. You want pieces of approximately 3 long.
2. Cut the sweet bell peppers in half and remove the stems and seeds, then slice the onion fairly thinly.
3. Place all your vegetables in a broiler pan or rimmed baking sheet and set aside. In a glass jar or small mixing bowl, add olive oil, apple cider vinegar, Dijon mustard, salt, pepper, lemon zest, capers and fresh herbs then mix well with a flat whisk until slightly emulsified.
4. Pour about 3/4 of the vinaigrette over the vegetables and stir well. Roast the vegetables in the oven for about 15 minutes, stirring once or twice, until they are softened and start to brown, then set the oven to broil and let the vegetables caramelize for 5-6 minutes.
5. Remove from the oven, pour the rest of the vinaigrette over the vegetables, add the chopped walnuts and stir well.
6. Serve immediately or allow to cool to room temperature.
Nutrition Information:
covered percent of daily need
