Last night for dinner I made Grilled Blueberry BBQ Salmon and it was quite delicious. With it, I planned to make Jessica‘s Roasted Potato Salad, but as I wandered through the grocery store my thoughts turned to something my sister made recently that involved roasting mushrooms and onions and topping them with gorgonzola cheese. I did the only logical thing I could think of and combined the two.
Roasted Vegetable Potato Salad
28oz (1 3/4 lb) Yukon gold potatoes
1 large sweet potato, peeled
1 1/4 pounds green beans
2 medium onions (yellow or red)
2 heads of garlic with tops cut off
2 tablespoons olive oil
2 oz gorgonzola cheese
1/3 cup olive oil
1/4 of your favorite fresh herbs
Preheat oven to 425 degrees.
Chop potatoes into uniform bite sized pieces. Cut onions into large chunks and separate sections. Trim green beans. In a large bowl, toss potatoes, onions and green beans with 2 tablespoons of olive oil and kosher salt. Drizzle garlic heads with olive oil. Arrange veggies (excluding mushrooms) and garlic on a large baking sheet. Bake for 25 minutes. Stir and add mushrooms and bake for an additional 20-25 minutes.
While veggies are roasting chop fresh herbs and mix with olive oil. When the potatoes are soft enough to eat remove garlic gloves from the pan and sprinkle on the gorgonzola. Bake for an additional 2-3 minutes. Squeeze the garlic into the bowl with the olive oil and garlic. Smash garlic. In a large serving bowl, toss together roasted veggies (and cheese) with the oil mixture. Add additional sea salt and serve.
By the way, take a look up at your browser: www.aflourishingfoodie.com. No more wordpress for me! (just don’t forget the a at the beginning)
Also, thanks for your super sweet comments on my Back to My Roots post. I had been wanting to post something like that for a while but was hesitant. I now realize my reluctance was totally unnecessary.
I’ll be back tomorrow with a Father’s Day Post