Healthy Food From the Riches of the Summer Season

Submitted by Chef Lilly on Sun, 08/15/2010 - 10:12

A delicious meal that fills your mouth with joy is one of life’s greatest pleasures. Paying attention to your food and your surroundings while you eat, will make the memory of the meal even sweeter. Here is a Salad with versatility for the changing seasons and is easy enough to pack up for a Summer road trip or picnic with friends. As summer comes upon us we are given more fresh Seasonal foods to enjoy. One of my favorite summer treats is to toss together new combinations of vegetables, chunks of chicken or tofu, and top it with a fabulous sauce. Because of the abundance of vegetables available during this season this dish can be quite affordable and it makes enough to last you several days or to serve a small crowd. This is an “open recipe” which means there is room to play and create the perfect seasonal dish for you.

Summer Roasted Vegetable Salad

  • 3-6 tbls Olive Oil
  • 1 cup Potatoes and/or Sweet Potatoes, peeled and cut into chunks
  • 3 cups vegetables cut into large chunks, any combination of: Broccoli, Cauliflower, Asparagus, Cherry Tomatoes, Green Beans, Zucchini or Summer Squash
  • 1 cup cherry tomatoes, rinsed and dried
  • 1 lb chicken, cooked & cut into 1 inch pieces (optional)
  • salt and pepper to taste

Pesto Sauce:

  • 4 cups fresh basil (parsley, mint, and cilantro can be added in for variety)
  • ½ cup pine nuts (walnuts or almonds work as well)
  • 1 clove garlic, minced
  • ¼ cup grated parmesan (optional)
  • 1 lemon, zest and juice
  • 2-4 ounces chicken broth (optional)

Preheat the oven to 375. Toss each vegetable with olive oil, salt and pepper to taste. Spread on a baking sheet and roast for 15-35 minutes until tender and golden, depending on the size & type of vegetable.

Meanwhile, in a food processor or blender, blend together the basil or other fresh herbs with the nuts, garlic, parmesan, lemon zest and juice. Slowly drizzle in 1-2 tbls of olive oil. A splash of water or broth can be added to smooth out the sauce. Pour the pesto sauce in to a large salad bowl. As the vegetables are done roasting add them to the bowl and toss to coat. Add in the chicken if using. Garnish with a sprinkle of parmesan if desired and serve hot, warm, or room temperature.