• Susie Csorsz Brown

Roasted Veggie Salad with Barbecue Dressing

As the boys were growing up, we went to great lengths to convince them that ketchup was only available in restaurants and not a desirable sauce option anyway. Sure enough, the boys don't really like ketchup all that much (why, you may ask. Well, there is a LOT of sugar in ketchup. And yes, I know, lycopene, etc, but ... so much sugar!). Well, lo and behold, while we were so preoccupied with ketchup, they started falling in love with things like barbecue sauce and hot sauce. Hmph. So, now, I am working on convincing them that homemade barbecue and chili sauces are best. What can you do, right?


I saw a version of this recipe recently, and I knew that if I used a similar dressing on roasted veggies, it would be a big hit. Sure enough, this is one of our new favorites. You can use whatever veg you have on hand; the barbecue dressing will complement.


Roasted Veggie Salad with Barbecue Dressing


Yield 6 servings

Lovely beet-tinged rosy hue + fabulous BBQ dressing

Ingredients


4 ½ pounds veggies such as broccoli, cauliflower, beets, carrots, green beans or same amount potatoes, cut into roughly 1-inch pieces

2 roma tomatoes, cut into 8 pieces

3 T olive oil

1 tsp smoked paprika

salt and freshly ground black pepper

1 medium red onion diced, and soaked in cool water

3 T barbecue sauce

3 T Greek yogurt

juice of 1 lemon (roughly 1 T juic)

1 T maple syrup

1 T Dijon mustard

2 tsp smoked paprika

1/4 cup coarsely chopped cilantro


Directions


Heat oven to 400 degrees. On a half sheet pan (lined with foil, if you'd like, for easy clean-up), toss the veggies and tomatoes with the olive oil, 1 teaspoon salt and several grinds fresh pepper, and spread in an even layer.


Roast, stirring once halfway through, until the veggies are golden brown, about 45 minutes.

In a large serving bowl, stir together the barbecue sauce, yogurt, lemon juice, maple syrup, mustard, paprika, and 1/2 tsp salt until smooth.


When the veggies are done roasting, let them cool for 5 minutes, then transfer to the bowl with the dressing. Drain the red onions and add them to the bowl. Gently toss to combine. Taste for seasoning, adding more salt and pepper as desired. Garnish with cilantro. Enjoy!

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