Roasted Vegetables and Pastrami Salad
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Roasted Vegetables and Pastrami Salad
Onion= Latin for unio- meaning single or one. The onion plant is formed from a single bulb, unlike its relation, garlic, which is constructed of many small bulbs.
Times
- Ready Time : 0 min
Servings
Ingredients
ROASTED VEGETABLES
- 1 red bell pepper, cubed
- 1 medium onion, quartered
- 1 cup fresh button mushrooms, sliced
- 1 zucchini, sliced
- 1/4 cup vegetable oil
- Salt
- Ground black pepper
- Garlic powder
DRESSING
- 1 cup mayonnaise
- 1/4 cup water
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 cup sugar
For Salad
- 1 (8 ounce) bag romaine lettuce, chopped
- 1/4 pound cooked pastrami, cut into squares
Directions
To roast vegetables:
Preheat broiler on high. Place red bell peppers, onions, mushrooms and zucchini on cookie sheet. Drizzle vegetable oil over vegetables and sprinkle
with salt, ground black pepper and garlic powder to taste. Toss to coat. Place cookie sheet on center rack. Broil 20 minutes.
To assemble salad:
Prepare dressing. Whisk mayonnaise, water, sugar, salt, garlic powder and ground black pepper in a small bowl. Place lettuce, grilled vegetables and
pastrami into a large salad bowl. Pour dressing over vegetables; toss to coat. Serve immediately.
Source: Reprinted with permission from
The Bais Yaakov Cookbook
(Feldheim Publishers; 2011 Hardcover $36.99)
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Meat , Appetizers, Main, Salads , Shabbat , American , Cooking for a Crowd, Dinner Tonight, Make Ahead , Gluten Free, Picnic ,
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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Ewww, this sounds, Pardon me, Not only disgusting, but a waste of roasted vegetables and if you pastrami is any good a waste of that too. Has a single soul tried this? Do you do any recipe testing?
Al taam v’reach, ain l’hitvakayach! Please never say Ewww to any food even if it’s not to your liking…I mentioned this recipe to my teenage daughter – and we both think it sounds interesting enough to try.