{"id":13689,"date":"2011-06-21T12:09:36","date_gmt":"2011-06-21T16:09:36","guid":{"rendered":"http:\/\/foodembrace.com\/?p=13689"},"modified":"2011-06-21T12:09:36","modified_gmt":"2011-06-21T16:09:36","slug":"roasted-veggie-and-wheatberry-salad","status":"publish","type":"post","link":"https:\/\/foodembrace.com\/2011\/06\/roasted-veggie-and-wheatberry-salad\/","title":{"rendered":"Roasted Veggie and Wheatberry Salad"},"content":{"rendered":"

\"\"<\/a>Roasting veggies and adding it to a grain is one of the simplest ways to make a salad.\u00a0 This could be a side dish or a main dish.\u00a0 It can be made ahead of time for a quick meal or for party prep.<\/p>\n

Using veggies that have a lot of moisture in them, like tomatoes and squash will provide you with automatic dressing.\u00a0 No need to make extra sauce or dressing, it’s already built right in!<\/p>\n

I love making dishes like this in the summer because they are so versatile. You can use whatever veggies are in season or what you happen to have on hand.\u00a0 You can make a huge portion or a small amount. The dish can be served hot or cold.<\/p>\n

As you prep the veggies, you can’t help but be amazed by their gorgeous color.\u00a0 Something that looks that good and also smells good, before you even do anything to it, you know will turn out super tasty.<\/p>\n

I recently made a roasted veggie and wheatberry salad which is perfect for summer meals.\u00a0 Once you learn a concept, you can apply it to so many different dishes! Remember, this dish is open to preferences. Use what veggies you like and\/or what you happen to have on hand.
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Andrea’s Roasted Veggie and Wheatberry Salad<\/strong><\/p>\n