Today is our little girls 3rd birthday party and we have invited over a bunch of family and we want to feed them dinner so my husband threw a big piece of pork onto the grill. Not exactly what I want for dinner so I made a couple of vegan side dishes so that we would have something for dinner. Plus I always keep some veggie burgers and soy links on hand to throw on the grill so that my husband feels like he is really grilling :)
One of my favorite side dishes is
Roasted Potato Salad
Ingred:
1lb Yukon gold potatoes diced
1 medium leak sliced lengthwise and cut into pieces
1/4 c olive oil
Salt and pepper
15.5 oz can of chick peas
1/3 c chopped sun dried tomatoes
1/4 c green olives sliced
3 tbs white wine vinegar
Put potatoes and leaks in a glass 13x9 baking dish and sprinkle with salt and pepper. Then drizzle olive oil and stir to coat. In a 425 degree oven roast the mixture for 10 min, stir and the roast another 10 min until they are cooked but still firm
In a separate bowl mix remaining ingredients then when potatoes have cooled, combine
I like this salad room temp. I think it brings out more of the flavors
Enjoy!
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