We are in that transition period here in Dallas when the mornings are finally becoming cool but the afternoons are still hot. The temperature range is getting wider from the low to the high (low in the 60’s and high in the 90’s), so that can only mean one thing: summer is closing on us and autumn is right around the corner. Pumpkin Spice Lattes, winter squash, kale, hearty soups and stews and crock pot recipes are all over the internet now. People are digging out their cute rider boots and corduroys. Mine are still in a box in the garage, hanging out with the critters of the night, desperately waiting to be rescued from those creepy-crawlies! (And yes, I plan to inspect every single pair of shoes as I unpack them before I slip my feet into them!) Since my fall wardrobe is still “neatly folded” inside moving boxes (each weekend I announce that I will unpack our clothes and each week they stay taped up inside cardboard boxes, but this weekend will be the weekend, I swear!), I am still living in summer mode, so I have a nice vegetable salad for you, perfect for a picnic, but unlike most picnic or cookout salads, this one is warm, taking us right back to this lovely transition period: The flavors of summer, but the warmth and comfort for fall. I hope you enjoy it as much as we did!
Warm Vegetable Salad
Adapted from Food Network’s Giada De Laurentiis
Makes 6 servings; 281 calories per serving
2 red peppers, tops cut off and seeds removed
1 1/2 pounds red potatoes, cut into bite-size pieces
3/4 pounds green beans, trimmed and halved
1 bunch scallions, sliced
2 cloves garlic, minced
1 tablespoon dried oregano
1 lemon, zested and juiced
2 tablespoons white wine vinegar
1/2 cup extra-virgin olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Preheat the broiler. Place the red peppers on a foil lined baking shee. Place the red peppers under the broiler. Turning every 2 to 3 minutes, cook the peppers until the skin is blistered, about 8 to 9 minutes total. Place the blistered peppers in a plastic bag. Seal the bad and allow the peppers to sit for 10 minutes to allow the skin to separate and to let cool.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the potatoes and cook for 8 minutes. Add the green beans to the pot and cook the potatoes and green beans together for 3 minutes. Strain the green beans and potatoes and place them in a large serving bowl. Remove the peppers from the plastic bag. Peel off the skin from the peppers. Slice the pepper flesh into bite-size pieces. Place them in the bowl along with the scallions and garlic.
Dress the salad with the oregano, lemon juice and zest, white wine vinegar, olive oil, and salt and pepper. Toss the warm vegetables to thoroughly combine. Serve immediately.