Thursday, September 16, 2010

More Roasted Vegetables

If you've been reading my blog at all you know I love roasted vegetables. I decided to make Salad Nicoise last night and realized I could roast all the vegetables together! Well, of course it was easy and delicious. So here is my slightly revised Salad Nicoise.

Roasted Vegetable Salad Nicoise

2 small cans of tuna packed in olive oil from Italy, drained
6-8 small red potatoes, halved or quartered into bite size pieces
several handfuls of green beans, trimmed and snapped
1 small jar marinated artichoke hearts, drained and cut into pieces
1 pint assorted cherry tomatoes, halved or quartered into bite size pieces
2 hard boiled eggs, peeled and diced
2 tablespoons extra virgin olive oil
1-2 tablespoons red wine vinegar
kosher salt and pepper

Preheat oven to 375-400 degrees. Toss all the vegetables together and drizzle with olive oil on jelly roll pan. Season with salt and pepper. Roast for about 20 minutes. Check your vegetables, stir and spin pan in oven if necessary. Cook another 15 minutes and repeat until vegetables are soft and browned.

Toss vegetables with tuna and season with more olive oil, red wine vinegar and salt and pepper to taste.



  1. I love this! I've done a lot of Roasted Nicoise, but mainly with roasted chicken instead of the traditional tuna. Yum!

  2. thanks Abbey. I did another variation last night with chicken! It was green beans and tomatoes roasted together-can't get enough of that. Then roasted chicken, homemade garlic croutons sauteed in olive oil and a splash of balsamic. I was kind of copying a restaurant salad I like which usually has goat cheese or mozzarella in it but I didn't have any. I did have one of those prosciutto mozzarella rolls so I chopped some of that up and added it while everything was hot. Pretty good.