Roasted Greek Style Vegetable Salad & Fresh Lemon Dressing Recipes

Kathie Lee & Hoda: Today’s Kitchen

Kathie Lee Gifford and Hoda Kotb are joined by Jenny Levison, author of the new cookbok, Souper Jenny Does Salads: Atlanta’s Soup Diva Shares her Favorite Salad Recipes, as she shares some recipes for salads and dressings for the upcoming salad season this summer, including her Roasted Greek Style Vegetable Salad & Fresh Lemon Dressing recipes.

Jenny Levison: Roasted Greek Style Vegetable Salad with Garlic Chips and Feta Recipe

Ingredients

• 2 medium yellow squash, quartered vertically
• 2 medium zucchini, quartered vertically
• 1 pound bunch asparagus, bottom 2 inches of stalks removed
• 2 large portobello mushrooms, cut into 1/2 inch wide pieces
• 2 medium red onions, cut into rings
• 1 each red, yellow, green and orange pepper, seeds removed, cut into thick, long strips
• Extra virgin oive oil
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh oregano
• Salt & pepper to taste
• 8 ounces crumbled feta
• 6 large cloves garlic, peeled

Preparation

1. Heat oven to 400 degrees F.
2. Toss each vegetable with a little olive oil (about 2 teaspoons) and sprinkle chopped rosemary on half and chopped oregano on the other half.
3. Roast to desired doneness, about 15-20 minutes, turning halfway through cooking time. A slightly charred or caramelized look will give you the best flavors.
4. Once vegetables are roasted, put all in a mixing bowl and toss with lemon juice, salt and pepper to taste.
5. Arrange vegetables on a plate, topping with crumbled feta and garlic chips.
6. For the garlic chips, thinly slice garlic cloves and place in small saute pan with 1 inch olive oil to cover.
7. Turn heat on medium to low flame and cook garlic just until golden brown.
8. Remove with a slotted spoon to drain on paper towels.

Jenny Levison: Fresh Lemon Dressing Recipe

Ingredients

• 1 shallot, peeled and chopped
• 1 bunch curly parsley, stems removed
• 1/4 cup fresh lemon juice
• 1 tablespoon sea salt
• 1 3/4 cup extra virgin olive oil
• Pepper to taste

Preparation

1. In bowl or food processor, combine shallot, parsley, lemon, juice and salt.
2. With motor running, add olive oil slowly.
3. Add pepper to taste.