Roasted Carrots, Parsnips, Zucchini, and Onion Salad

  • difficulty:Medium
  • prep time:15 min.
  • cooking time:30 mins.
  • perfect wines:Roussanne
  • This is a salad that can be eaten hot, cold, or at room temperature. It's also great the next day. The salad tends to be a little different each time you make it. Use the ingredients in your fridge, so there may be more zucchini in it or carrots or parsnips depending on the season and what you find at the market. 

    Serves 8 to 10 people

    Ingredients

    For the vegetables

    • 3-4 patty pan squash - ends trimmed and then cut into wedges (try to use different varieties)
    • 2-3 zucchini - ends trimmed, split length ways, and then sliced
    • 4-5 carrots - peeled and sliced
    • 4 small to medium parsnips - peeled, quartered, and sliced
    • 1 large red onion - peeled, halved, and cut into thin slice
    • Juice of 2 lemons
    • 5-6 sprigs of thyme
    • Olive oil
    • Sea salt and black pepper
    For the herb pesto
    • 4 tbsp fruity olive oil
    • Juice and zest of 2 lemons
    • 1 large handful parsley - chopped
    • 1 large handful cilantro - roughly chopped
    • 1 large handful basil leaves
    • 2 tbsp chives - chopped
    • 1 clove garlic

    Instructions

    • Preheat the oven to 375 degrees.
    • Place all the vegetables in a roasting pan and drizzle with olive oil. Squeeze the lemons over the vegetables and add the thyme, dash or two of salt and 4-5 grinds of pepper.
    • Roast vegetables in the oven for 25-30 minutes. The carrots and zucchini can have a little crunch, but the parsnips do need to be cooked through, so check those in particular.
    • While the vegetables are roasting, prepare the herb pesto.
    • Place all the pesto ingredients into a blender or food processor (liquids first - it makes it easier to process the pesto) and run it until you have a relatively smooth pesto. 
    • Check the seasoning. Depending on the size of the lemons you use, you may need a dash more. It should be bright green and very fresh tasting.
    • Pour the pesto into a salad bowl and add the roasted vegetables to the bowl as soon as they are cooked.
    • Toss while they are still warm.
    • Serve with a glass of Roussanne (no need to chill)
    Find more of Pascale's recipes on her website or check out one of her cooking classes.