Use a large sheet pan so the vegetables aren’t crowded. You can prep the vegetables the day before you need the salad. Just cut them up and toss them into storage bags or airtight containers.

From herby to smoky, this collection of highly-rated salad dressing and vinaigrette recipes are a great addition to any meal.

To make the salad, you chop the vegetables until you have about 4 cups of jewel-toned pieces, and then toss them with a couple of handfuls of baby spinach leaves, some fresh parsley and halved grapes.

Bake for about 40 minutes, turning vegetables over halfway through. You will know they are done when the edges of the vegetables appear browned. To make the tahini dressing: ...

In the fall of 2023, at Yellow, the chef’s casual cafe, I ate a salad that now has its own file inside my brain. There’s a note on my phone about it: “Fattoush: Pita is coated with olive oil ...

4. While the garlic roasts, bring a pot of water to a boil. Blanch the carrots in the boiling water for 2 minutes. Then add the beets and boil for 8 to 10 minutes.

Ingredients: 2 medium carrots, peeled and cut into sticks; 1 medium eggplant, sliced; 2 sweet peppers, sliced; 1 small red onion, sliced; 3 tbsp olive oil ...

This salad of chopped roasted vegetables with baby spinach leaves, parsley and sweet, juicy grapes, married in a creamy lemony tahini dressing, is a splendid way to use up leftover roasted vegetables.

1. Preheat the oven to 180°C. 2. Cut the top quarter off the head of garlic and drizzle with ½ tablespoon olive oil. Wrap it in foil and set it in a small ovenproof dish. Bake for 20 minutes ...