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Pata Salad with Roasted Vegetables Recipe

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Ingredients

1 teaspoon up the following vegetables into the same size.
1 orange pepper
1 red pepper
1 yellow pepper
3 carrots
1 red onion (large)
1 zucchini
1 or 2 yellow summer squash

Directions

Mix 1/2 C. extra virgin olive oil, 3 T. Italian seasonings, and salt and pepper to taste. Pour over cut up vegetables and spread out on 1 or 2 cookie sheets. Cut 1 bulb of garlic cut in half crosswise. Wrap in foil with 1 T. olive oil. Roast vegetables and garlic in a 400° oven for 45 minutes to 1 hour. Remove from oven and cool. Cook 1 lb of your favorite pasta according to package. Drain and move to big serving bowl. Take roasted garlic and squeeze head to release paste. Place garlic paste in mixing bowl and add 1/4 C. canola oil, 1/4 C. lemon juice, and 2 T. lemon zest. Blend well. Dump roasted vegetables into pasta and mix. Pour dressing over pasta and mix well. Chill or serve salad at room temperature.

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Glossary Terms

salad knife Glossary Term

Made from a hard nylon plastic, this type of utensil is designed to be used for cutting fresh vegetables such as salad greens.

salad bowl Glossary Term

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