Ingredients
Roasted Vegetables:
- 1 medium red onion, large dice
- 1 pound asparagus, tough ends snapped off and cut into 1 to 1 1/2-inch pieces
- 2 small zucchini, cut into 1/2-inch thick slices
- 1 pound frozen cauliflower, blanched for 2 minutes in boiling water
- 1/4 cup olive oil
- Salt and freshly ground black pepper
- 1 (8-ounce) package frozen peas, blanched for 2 minutes in boiling water
- 1 pint grape tomatoes
- 3/4 cup shredded Monterey Jack cheese
Sun-dried Tomato Dressing:
- 4 scallions (green onions), white and tender green parts only
- 2 cloves garlic, quartered
- 4 to 6 sun-dried tomatoes, oil packed or soaked in water if dehydrated or 2 tablespoons tomato paste
- 1/2 cup packed, fresh basil leaves (about 2 ounces), soaked, rinsed thoroughly, and dried, plus about 8 basil sprigs, for garnish
- 1/8 cup balsamic vinegar
- 1/2 cup extra-virgin olive oil
- Salt and freshly ground black pepper
- 3/4 cup grated Monterey Jack cheese
Description
Food Network Invites You To Try This Jumping Jack Cheese Over Roasted Vegetable Salad Recipe From Dinner: Impossible.
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