Roasted Greek Style Vegetable Salad & Fresh Lemon Dressing Recipes

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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

Roasted Greek Style Vegetable Salad: Today Show

Kathie Lee Gifford and Hoda Kotb are joined by Souper Jenny, as she discusses a Roasted Greek Style Vegetable and Fresh Lemon Dressing recipes.

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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.

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