Aug 06 2011
6 large, red tomatoes, cut into wedges $2.94
15 asparagus tips $4.99
1 large red onion, cut into wedges $0.65
1 orange bell pepper, cut into bite-size pieces $0.45
1 red bell pepper, cut into bite-size pieces $0.45
1/2 cup olive oil, plus 3 tablespoons $1.80
1 teaspoon honey $0.03
1 teaspoon Dijon mustard $0.04
1/2 teaspoon hot sauce $0.03
1 tablespoon balsamic vinegar $0.07
1 teaspoon oregano $0.60
1 teaspoon basil $0.46
1 teaspoon salt, plus 1/2 teaspoon black pepper $0.01
1/2 teaspoon black pepper, plus 1/2 teaspoon $0.01
1/4 cup toasted sesame seeds $1.19
Total Cost $13.72
1.) Preheat oven to 400 degrees Fahrenheit and lightly oil a cookie sheet.
2.) In a large bowl combine: 1/2 cup olive oil, honey, mustard, hot sauce, basil, oregano, balsamic vinegar, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Whisk to thoroughly combine, cover with plastic wrap, and set aside so flavours can marry.
3.) In a single layer on the cookie sheet, spread out: tomato wedges, onion wedges, asparagus tips, orange bell pepper, and red bell pepper. Drizzle 3 tablespoons olive oil over the vegetables and turn to stir and coat the vegetables entirely with oil. Sprinkle generously with 1 teaspoon salt and 1/2 teaspoon black pepper. Place the baking sheet in the oven and roast for 30 – 40 minutes, until vegetables have just started to brown. Remove cookie sheet from oven and using tongs or a slotted spoon, transfer veggies to a large bowl.
4.) Whisk dressing once more to stir and pour over vegetables. Stir to thoroughly combine and top with toasted sesame seeds.
5.) Serve and enjoy!