Garlic Roasted Vegetable Salad


Garlic Roasted Vegetable Salad

If summer was for grilling, fall is for roasting, my friends! Let's roast up an array of seasonal vegetables and minced garlic all together on a sheet pan and shake up a super simple Creamy White Italian Vinaigrette for a Garlic Roasted Vegetable Salad to Love.



  • 1 yellow squash, thinly sliced
  • 1 zucchini, thinly sliced
  • 2 ripe tomatoes, thinly sliced
  • 1 red bell pepper, sliced into one inch pieces
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground pepper

  • 3 tablespoons Napoleon White Italian Vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • 2 tablespoons heavy whipping cream
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground pepper
  • 2 heads romaine lettuce, washed and dried and cut into bite-sized pieces


  1. Preheat oven to 425 degrees with oven rack in upper third of oven.
  2. Brush 3 tablespoons olive oil over rimmed baking sheet.
  3. Arrange sliced vegetables in a single layer on prepared pan.
  4. Sprinkle minced garlic over vegetables, and sprinkle with salt and pepper.
  5. Roast in preheated oven for 15 minutes.
  6. In a covered jar, combine 3 tablespoons Napoleon White Italian Vinegar, 2 tablespoons olive oil, 1 tablespoon honey, 2 tablespoons heavy whipping cream, 1/4 teaspoon kosher salt and 1/8 teaspoon freshly ground pepper until thoroughly combined.
  7. Toss romaine with dressing and top with Garlic Roasted Vegetables. Serve warm.


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