Roasted Garden Caesar Salad Recipe
Fresh romaine, roasted vegetables, parmesan cheese, and croutons tossed in house Caesar dressing.
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Ingredients
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Salad Base
Roasted Vegetables
Croutons
Caesar Dressing
Method
Prepare the Roasted Vegetables
- 1
Preheat Oven
Preheat your oven to 425°F (220°C).
- 2
Chop Vegetables
Chop the bell peppers, zucchini, and red onion into bite-sized pieces.
- 3
- 4
Roast Vegetables
Spread the vegetables on a baking sheet and roast in the preheated oven for about 20-25 minutes, or until tender and slightly charred, stirring halfway through.
Make Croutons
- 5
Prepare Bread
Cut the bread into bite-sized cubes.
- 6
- 7
Bake Croutons
Spread the bread cubes on a baking sheet and bake in the same oven for 10-12 minutes, until golden and crispy.
Make Caesar Dressing
- 8
Combine Ingredients
In a medium bowl, whisk together mayonnaise, Parmesan cheese, lemon juice, Worcestershire sauce, minced garlic, salt, and black pepper until smooth.
Assemble Salad
- 9
Prepare Salad Base
Rinse and chop the romaine lettuce, and slice the cucumber and cherry tomatoes.
- 10
Combine Ingredients
In a large bowl, combine the chopped romaine, roasted vegetables, cucumber, cherry tomatoes, and croutons.
- 11
Add Dressing
Drizzle the Caesar dressing over the salad and toss until everything is well coated.
- 12
Serve
Serve immediately, garnished with extra Parmesan cheese if desired.
