Christina Schmidhofer
Makes 8 cups; 8 servings

Jo Ann Schiro enjoys the flavors of roasted vegetables, so when she found a recipe for a marinated salad using frozen vegetables, she got the idea to try it with roasted fresh vegetables instead. Her salad is a big hit at family celebrations; it tastes even better if it's made a day ahead, chilled, then brought to room temperature. PREP AND COOK TIME: About 1 1/4 hours.

How to Make It

Step 1

In a 12- by 17-inch roasting pan, combine carrots, cauliflower, broccoli, bell peppers, and artichoke hearts with their marinade.

Step 2

Roast in a 400° oven, stirring every 15 minutes, until carrots are tender to bite, 50 to 60 minutes.

Step 3

In a large bowl, combine lemon juice, olive oil, vinegar, mustard, and garlic. Scrape in vegetables, add olives, and stir to coat. Season to taste with salt and pepper.

Ratings & Reviews

chughestx's Review

June 07, 2013
This was so delicious! I didn't have cauliflower, but I had mushrooms, so I added those for the last 20 minutes of cooking. There are so many different vegetables that would be good in this!

georgiacooker's Review

March 04, 2009
Excellent. I didn't use black olives and loved the result. Making it again tonight!