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Roasted Vegetable Salad Wreath Recipe

Makes 6 servings

Roasted Vegetable Salad Wreath Recipe


1 large zucchini, (about 8 ounces.)
2 small yellow squash, (about 8 ounces)
2 tablespoons olive oil, divided
1 teaspoon salt, divided
1 teaspoon ground black pepper, divided
4 small carrots (about 8 ounces)
1 small red onion, peeled and cut into quarters
1/2 teaspoon granulated sugar
3 or 4 small fresh beets, peeled
1/4 cup fresh basil leaves, lightly packed
3 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon granulated sugar
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Cooking Instructions

1. Preheat oven to 500 degrees F. Fit food processor with multipurpose slicing blade. Using thinnest setting, slice zucchini and yellow squash. Remove to mixing bowl, toss squash with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/2 teaspoon black pepper until evenly coated. Spread slices in a thin layer onto large baking sheet. Roast 15-18 minutes or until beginning to brown on bottom. Remove; set aside.

2. Meanwhile slice carrots and red onion using thinnest setting. Remove to mixing bowl, toss with 1 teaspoon olive oil, 1/2 teaspoon sugar, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Arrange over one half side of large baking sheet. Slice beets using thinnest setting; toss with remaining oil, salt and black pepper. Arrange beets on other half of same baking sheet with carrots and onions. Roast 12-15 minutes or until beginning to brown on bottom. Remove.

3. For dressing, fit processor with mini-bowl and mini multipurpose blade. Add basil, olive oil, lemon juice, vinegar, Dijon mustard, sugar, salt and black pepper. PULSE until basil is finely chopped.

4. Combine all roasted vegetables on one of the baking sheets. Drizzle evenly with dressing. Toss gently; arrange on serving platter in wreath shape, about 12 inches in diameter. Serve at room temperature or slightly chilled. Makes 6 servings

Recipe courtesy of KitchenAid

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