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Preheat oven to 425 degrees. In a bowl, toss first 8 ingredients, drizzle with butter and olive oil and toss to coat. Divide and place onto two aluminum foil-lined jelly-roll pans. Spray foil with cooking spray. Spread vegetables in a single layer in each pan, leaving about 1 inch between each piece. Season with salt and freshly ground black pepper. Bake pans at 425 degrees for 20 minutes, using middle and lower racks in oven. Bake until vegetables are tender, about 20-25 minutes. Gently loosen vegetables, add salt and pepper to taste. Cool completely (about 20 minutes). Discard herb sprigs and bay leaves. Place vegetables in a freezer bag and refrigerate up to 3 days. To serve, remove from refrigerator and let vegetables stand 20 minutes or until room temperature. Then, add 1/4 cup Apple Cider Vinaigrette Dressing to bag and toss to coat. Arrange radicchio leaves on a serving platter; top with roasted vegetables. Drizzle 1/4 cup vinaigrette over salad; season with salt and pepper and serve.
(Makes about 2 cups and can be made in advance and refrigerated up to 1 week. Shake well before using.)
In a blender, combine all of the above ingredients. Let rest for 30 minutes, taste and, if necessary, add additional ingredients to your liking. Allow the dressing to rest for at least 30 minutes before serving over the roasted vegetable salad above.