2 medium leeks (white portion only), cut into 2 in. lengths
1/4 cup plus 2 Tbsp. olive oil, divided
1/2 tsp. salt
1/4 tsp. pepper
1/2 lb. fresh asparagus, cut into 2 in. lengths
2 garlic cloves, minced
1/2 tsp. crushed red pepper flakes
2 cups cubed French bread
20 cherry tomatoes, halved
1 cup (4 oz) crumbled feta cheese
1 cup thinly sliced fresh basil leaves
DRESSING-
1/3 cup olive oil
1/4 cup red wine vinegar
Instructions
In a large bowl, combine the first five ingredients. Drizzle with 1/4
cup oil; sprinkle with salt and pepper and toss to coat. Place in two
greases 15 in. x 10 in. x 1 in. baking pans. Bake at 425 for 20-25
minutes or until potatoes are tender.
Meanwhile, in a large skillet, saute asparagus in remaining oil until
tender. Add garlic and pepper flakes; cook 1 minute longer.
Cut corn from cobs; place in a large bowl. Stir in the bread,
tomatoes, cheese, basil, asparagus and roasted vegetable mixture.
Combine oil and vinegar; drizzle over mixture and toss to coat.
Serve Immediately.
Originally Submitted
5/30/2010
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