Published March 1, 2008. From Cook's Illustrated.
We wanted a roasted vegetable salad recipe with vegetables that had compatible colors, flavors, and textures and would roast well together. We chose combinations of vegetables that kept their structure when cut into same-size pieces and cooked to a firm yet tender consistency. Tossing the roasted vegetables with a vinaigrette while they were still hot allowed for better flavor absorption. To make our roasted vegetable salad recipe a true salad, we added a crisp and raw ingredient to the mix.
If using a dark-colored nonstick baking sheet, line the pan with aluminum foil to prevent scorching. If fennel fronds (the delicate greenery attached to the fennel stems) are unavailable, substitute 1 to 2 tablespoons chopped fresh tarragon leaves.
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