Roast Vegetable Salad

Cooked up a lovely Spanish style chicken with garlic bay leaves and white wine dish last night and concocted the following as an accompaniment which blended very well the chicken.
You can use any vegetable in a roasted salad, I used these as they were all I had in the fridge.
String beans – strung and left long
Mushrooms – quatered as they were large
Pumpkin – diced so it would be cooked at the same time as the beans and mushrooms.
Toss the vegies in olive oil and season with Cummin, Paprika (sweet), salt and black pepper. Roast in oven till cooked. Turn heat off and then add some marinated artichokes and mix through cooked vegies, leave in oven to heat through.
Thats it. Simple. Next time I will make the chicken with a wheat beer instead of wine. Wheat beer and chicken seem to be a great combination. I roasted a chook the other day and made a gravy with the chicken juices and a Belgian Wit style ale made by a brewer just outside of Melbourne – Holgate Brewery. The gravy was great!!! So was the chook by the way!

2 Responses to “Roast Vegetable Salad”

  1. Julie says:

    Key Lime Pie
    Ingredients (Crust)
    16 graham crackers crushed
    3 tablespoons sugar
    1 cube (1/4 lb) margerine or butter
    Directions (Crust)
    Miz the ingredients and press them into a 9″ pie plate. Bake in a preheated 350 F oven for 10-12 minutes until lightly browned. Place on a rack to cool.
    (or do what I do buy a 9″ pre made pie crust)
    Ingredients (pie)
    4 large egg yolks
    1 (or 2 for thicker pie) 14 Oz can of sweetened condensed milk
    1/2 cup of fresh key lime juice (12 key limes)
    2 teaspoons of grated lime peel, green portion only
    Whip cream for garnish.
    Directions (Pie)
    Use and electric mixer and beat the egg yolks until they are thick and turn to a light yellow. Don’t overmix. Turn the mixer off and add the sweetened condensed milk. Turn speed to low and mix in half of the lime juice. Once the juice is incorporated add the other half of the juice and the zest, continue to mix until blended (just a few seconds) Pour the mixture into the pie shell and bake at 350 F for 12 minutes to set the yolks and kill and salmonella in the eggs.

  2. Julie says:

    Ok I told gang that I’d be posting the recipe for Key Lime Cookies here. It’s Key Lim Season in my part of the world so that explains all the Key Lime Recipes.
    Key Lime Cookies
    1/2 Cup of Butter
    1 Cup of Sugar
    1 Egg plus 1 Egg Yolk
    1 1/2 Cup of Flour
    1 Tsp. Baking Powder
    1/2 Tsp. Salt
    1/4 Cup Key Lime Juice
    1 1/2 Tsp. Grated Lime Peel
    1/2 Cup Conf. Sugar
    In a large bowl, combine butter, sugar, egg and egg yolk; mix until creamy. Add four , Baking powder, salt, lime juice and lime peel; blend thoroughly. Spray baking sheet with non-stick vegetable coating.
    Form dough into 1/2″ balls.
    Place on baking sheet;bake at 350F until lightly browned, 8-10 min. Remove from baking sheet while warm, sift conf. sugar over cookies.
    Makes 3 Doz