Ingredients

  • 2 tablespoons fresh lemon juice
  • 1 teaspoon finely grated lemon zest
  • 1 clove garlic minced
  • 1 tablespoon honey
  • 1/2 teaspoon dried basil
  • 1/4 cup olive oil
  • 1 1/4 lb red potatoes cut in wedges
  • 1 lb asparagus triimmed and cut in large pieces
  • 2 ears corn cleaned and shucked
  • 3 tablespoon olive oil
  • 1 tablespoon butter
  • Garlic powder
  • Onion Powder
  • Salt
  • Pepper
  • 2 cups sliced grape tomatoes sliced in half
  • 1/3 cup chopped red onion
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Ingredients

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Cook Time

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Recipe Description

This Roasted Vegetable Salad requires minimal effort and the lemon vinaigrette can be prepared ahead of time. Leftovers hold up quite well and some of my family members might even argue that the salad is even more flavorful the second day. I love lemons and this lemon vinaigrette is lip smacking good with just the right amount of honey.    

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