I made this for a potluck to send a friend off. We needed something healthier and greener. Overall, this is good, but I think I just got confused/messed up on some aspects. First off, I didn't research what a "bunch" of scallions meant, and I didn't really measure the parsley, which was a big mistake. I also don't have a zester or a microplane, so I made do with a smaller grater when zesting the lemon. Oooh--I also don't have white wine vinegar so I combined 1c. vinegar + 1c. white wine. Let me tell you, it doesn't produce the same effects, lol! After some research online, it is confirmed...can't substitute those for each other, they're quite different. Hilarious.

Additionally, either I'm ridiculously slow or else this recipe took a heck of a lot longer than 15 minutes prep time. It took me about 2 hours, start to finish to make this dish. Getting the scorched skin off the bell peppers after I roasted them over my gas stove is time consuming.

Either way, I put too much parsley in, and apparently not enough lemon juice. Instead of whisking the dressing together, I found shaking it in a tupperware much more effective. Also, because I had to make this ahead of time, I had to have it cold and not warm. I think that makes a big difference.

The salad was good. Made more according to the directions, it would have been much better.

3.5 out of 5 stars, probably closer to 4.5 out of 5 stars if I had followed the recipe more closely. :)

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below taken from here.

Warm Vegetable Salad

Recipe courtesy Giada De Laurentiis

Prep Time:15 min

Cook Time: 25 min

Level: Intermediate

Serves: 4 to 6 servings

Ingredients

• 2 whole red peppers
• 1 1/2 pound assorted red and white new potatoes
• 3/4 pounds green beans, trimmed and halved
• 1 bunch scallions, sliced
• 1/2 cup chopped fresh flat-leaf parsley
• 2 cloves garlic, minced
• 2 tablespoons chopped oregano leaves
• 1 lemon, zested and juiced
• 2 tablespoons white wine vinegar
• 1/2 cup extra-virgin olive oil
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

Directions

Preheat the broiler. Place the red peppers on a foil lined baking sheet.

Place the red peppers under the boiler. Turning every 2 to 3 minutes cook the peppers until the skin is blistered, about 8 to 9 minutes total. Place the blistered peppers in a plastic bag. Seal the bag and allow the peppers to sit for 10 minutes to allow the skin to separate and to let cool.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the potatoes and cook until tender, about 10 to 12 minutes. Remove the potatoes to a cutting board. Add the green beans to the pot. Cook the green beans until tender, about 3 minutes. Remove the green beans to a large bowl. Slice the potatoes in half while still warm and combine them with the green beans in the large bowl. Remove the peppers from the plastic bag. Peel off the skin from the peppers. Slice the pepper flesh into wide strips and remove the seeds and veins. Place them in the bowl with the potatoes. Add the scallions, parsley, and garlic

and toss to combine.

In a small bowl combine the oregano, lemon juice and zest, and white wine vinegar. Whisk in the olive oil. Stir in the salt and pepper. Toss the warm vegetables with the herb vinaigrette. Serve immediately