Best Green Wheat And Roasted Vegetables With Herb Salad Recipes

Roasted-Vegetable Salad with Garlic Dressing image

Provided by Martha Stewart

Number Of Ingredients 11

1 winter squash, such as acorn or delicata (about 1 1/2 pounds), cut crosswise into 1/4-inch-thick rings and seeded
12 ounces assorted fingerling potatoes, halved lengthwise
1 bunch baby carrots, trimmed and peeled (or 3 medium carrots, peeled and cut lengthwise into 1/4-inch-thick pieces)
1/2 pound brussels sprouts, halved
1 medium celery root (about 12 ounces), trimmed, peeled, and cut into 1/4-inch wedges
1 bunch baby beets, trimmed, peeled, and halved
1/4 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
2 medium leeks, white and pale-green parts only, sliced lengthwise into 1/4-inch-thick pieces and rinsed well
5 ounces baby kale, curly endive, or other hearty greens
Warm Roasted-Garlic Dressing for Roasted-Vegetable Salad

Steps:

Preheat oven to 400 degrees. Put squash, potatoes, carrots, brussels sprouts, celery root, and beets into a large bowl. Drizzle with 3 tablespoons oil, and sprinkle with 1 teaspoon salt and 1/4 teaspoon pepper; toss. Arrange vegetables in a single layer on 2 rimmed baking sheets (do not crowd). Roast 15 minutes.
Toss leeks with remaining tablespoon oil. Add to roasting vegetables; continue to roast, tossing halfway through, until golden brown and tender, about 35 minutes more. Transfer sheets to wire racks; let cool slightly.
Place greens on a platter; top with vegetables. Drizzle with warm dressing. Season with salt and pepper.

Roasted Green Vegetable Medley image

Provided by Ree Drummond : Food Network

Categories side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 11

1 zucchini
1 bunch asparagus, trimmed
1/2 pound green beans, trimmed
2 tablespoons olive oil
1 clove garlic, minced
1 teaspoon fresh thyme leaves, minced
1 teaspoon fresh oregano leaves, minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper
1/2 cup grated Parmesan

Steps:

Quarter the zucchini lengthwise and then cut in half. Place in a gallon resealable plastic bag along with the trimmed asparagus and green beans.
Add in the olive oil, garlic, thyme, oregano, salt, pepper and crushed red pepper. Seal and toss to completely coat the vegetables. Release any extra air from the bag and store in the refrigerator, along with the Parmesan, until ready to roast.
When ready to roast, preheat the oven to 425 degrees F. Remove the vegetable mix from the bag and spread it onto a sheet pan. Roast until the vegetables are tender and beginning to brown, 18 to 20 minutes, turning them halfway through the cooking time. Remove the vegetables from the oven and sprinkle the Parmesan over the top.

Roasted Vegetable Salad image

Provided by Food Network

Categories side-dish

Time 1h5m

Yield 8 cups, 10 to 12 servings

Number Of Ingredients 13

2 large (1 1/4 pounds) eggplant, peeled, trimmed and cut into 1/2-inch dice
2 large (12 ounces) zucchini, trimmed and cut into 1/2-inch dice
2 medium (6 ounces) yellow squash, trimmed and cut into 1/2-inch dice
2 cups diced onion
1/2 cup olive oil
3 teaspoons salt
1 1/2 teaspoons freshly ground black pepper
1 cup finely chopped assorted fresh herbs, such as chives, tarragon, dill, chervil, basil, cilantro, and parsley
1 cup finely chopped assorted fresh herbs, such as chives, tarragon, dill, chervil, basil, cilantro, and parsley
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon chopped garlic
8 ounces goat's milk feta, crumbled (about 2 cups)

Steps:

Preheat the oven to 350 degrees F.
Place the vegetables in a large mixing bowl and toss with the olive oil, salt, and pepper, to evenly coat.
Spread the vegetables in one layer in a large roasting pan, and roast in the preheated oven for 45 minutes. Remove the roasting pan from the oven and allow the vegetables to cool for 15 minutes.
Place the vegetables in a large mixing bowl and toss with the fresh herbs, olive oil, lemon juice, and garlic. Season, to taste, with salt and pepper. Toss with the cheese and serve.

Green Wheat and Roasted Vegetables with Herb Salad image

Provided by Elaine Louie

Time 45m

Yield 4 servings

Number Of Ingredients 23

1/4 cup extra virgin olive oil
1 cup mixed diced 1/3 inch carrot, onion and celery
1 bay leaf
3 cups green wheat (labeled as frik see note)
5 1/2 cups vegetable broth or water
Salt
freshly ground black pepper
4 cups spinach leaves
1 bunch asparagus, trimmed of coarse bottom ends
1 cup baby turnips, halved
1 cup peeled cippoline onions or spring onions, halved if larger than a quarter
1 cup baby carrots, trimmed
1 cup fennel bulb, thinly sliced with core still attached
1 cup yellow or green wax beans, trimmed
1 cup morel or shiitake mushrooms, cleaned and trimmed of stems
1 bunch spring garlic or 1/4 cup small (or halved if large) garlic cloves
5 sprigs fresh thyme
Extra virgin olive oil
1/4 cup parsley leaves
1/4 cup basil leaves
1/4 cup whole mint leaves
Juice and finely grated zest of 1 lemon
1/4 cup calamata or other briny black olives, halved lengthwise

Steps:

For the green wheat: Place a medium saucepan over medium heat, and add olive oil, diced vegetables and bay leaf. Stir, cover and cook, stirring occasionally, until tender, about 5 minutes. Add green wheat and cook uncovered, stirring, until lightly browned, 3 to 5 minutes. Add broth or water, and season to taste with salt and pepper. Cover and reduce heat to low. Simmer, stirring every five minutes, for 30 minutes. Meanwhile, prepare roasted vegetables and herb salad.
For roasted vegetables: Preheat oven to 400 degrees. Spread vegetables, mushrooms, garlic and thyme in a roasting pan. Lightly coat with olive oil and season liberally with salt and pepper. Roast until just tender (be careful not to overcook), about 20 minutes.
For the herb salad: In a medium bowl, combine parsley, basil, mint, lemon juice, lemon zest and olives. Add olive oil to taste, and season with salt and pepper.
To serve: When frik is cooked, mix in the spinach just before serving, and adjust salt and pepper to taste. Place a serving of green wheat in center of each of four plates, and arrange roasted vegetables on top as desired. Garnish each plate with herb salad, and serve immediately.