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Roasted Vegetable Salad with Ranch Dressing



Ranch Dressing

1 teaspoon white vinegar

1/4 teaspoon salt

1/2 teaspoon sugar

1 cup mayonnaise

3 tablespoons whole buttermilk

1 tablespoon finely grated sweet onion

1/2 teaspoon fresh minced garlic

1 1/2 teaspoons finely chopped, fresh Italian parsley

1/2 teaspoon fresh lemon zest

1/2 teaspoon cracked white pepper


Roasted Vegetables

2 pounds Fingerling potatoes with skins on. Cut larger potatoes in half lengthwise

5 carrots cut in thirds lengthwise and then cut in half.  Cut thicker pieces again

5 stocks of celery cut into 1 inch pieces

2 ears of corn in their husks

Olive oil

Salt & pepper


1/3 cup grated, white cheddar cheese

1/2 tablespoon Italian parsley, chopped

2 tablespoons green onion, sliced thin

1/2 pound thick cut bacon, cooked crisp, chopped coarse

3 hard boiled eggs, sliced

1/3 cup toasted pecans

Sea salt

Fresh cracked black pepper


Roasted Vegetable 

with Ranch Dressing


Preheat oven to 400F.

Ranch Dressing

Add the vinegar, salt & sugar to a small mixing bowl and whisk to dissolve.  Add the remaining ingredients and whisk until smooth.

Roasted Vegetables

Place all vegetables in a large bowl drizzle with olive oil and season with salt and pepper.  Pour out onto a large baking sheet lined with parchment paper and spread out.  


Place in the oven on the center rack and place the corn on the rack below it. Roast for 25-30 minutes until the potatoes and carrots are tender and nicely caramelized.   Remove everything from the oven and let cool. Remove the husks and silks and slice off the corn, using a sharp knife.  


Arrange all the vegetables onto a platter, season with more salt & pepper if needed and add the toppings. Drizzle with the Ranch dressing and serve.


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