Roasted Vegetable Salad

This is a very easy and versatile side dish. Pairs well with Steak, Chicken or Seafood. Prep time is only about 15 minutes!

You can mix almost any combination of vegetables and even switch out the flavors of Vinegar for the dressing. Our favorite flavor combination is used in the recipe below.


1 Bunch fresh Asparagus, cut into 1 inch pieces

1 Red Bell Pepper – Seeded and cut into strips

1/2 Red Onion, sliced

4 cloves of Garlic

1 cup of Cherry Tomatoes

Dressing Ingredients

1/4 cup Specialty Fruit Vinegar (We recommend Blackberry Roasted Pepper)

1/4 cup Extra Virgin Olive Oil (We recommend our House Blend)

1/4 cup Fresh Parsley – chopped

1 teaspoon Dijon Mustard

1 teaspoon Sock it to Me Spice Blend

Pennsylvania Pepper Blend to taste


Preheat oven to 400 degrees, Grease a large baking sheet.

Spread vegetables and garlic onto the baking sheet.

Bake in the preheated oven until vegetables are tender, approximately 15 minutes. If you’re including Cherry Tomatoes, wait to add them to the pan until the last 5 minutes so they maintain their shape and warm slightly.

Transfer vegetables to a serving bowl.

Prepare Dressing

Whisk Olive Oil, Vinegar, Parsley, Dijon, Sock it to Me Spice Blend and Pennsylvania Pepper together in a bowl; pour over roasted vegetables. Toss to coat.

**This dish can be served hot or cold depending on the vegetables you chose.

Oil and Spice Company

Oil and Spice Company

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