{"id":5069,"date":"2009-06-24T20:59:25","date_gmt":"2009-06-25T00:59:25","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=5069"},"modified":"2009-06-24T22:37:04","modified_gmt":"2009-06-25T02:37:04","slug":"roasted-summar-vegetable-salad%e3%83%98%e3%83%ab%e3%82%b7%e3%83%bc%e5%bf%97%e5%90%91%e5%8f%8b%e3%81%8c%e9%9b%86%e3%81%be%e3%82%8b%e6%8c%81%e3%81%a1%e5%af%84%e3%82%8a%e3%83%91%e3%83%bc%e3%83%86","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=5069&lang=en","title":{"rendered":"Roasted Summar Vegetable Salad
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\"img_6037\"<\/a><\/p>\n

Roasted Summer Vegetable Salad<\/strong>
\nDinner June 19, 2009<\/em><\/p>\n

Roasted summer vegetables were marinated overnight in a mixture of olive oil, balsamic vinegar, sugar, salt, and pepper. Serve it cold or at room temperature. Add lots of basil right before serving. I used red onions, green\/red\/yellow peppers, mushrooms, and zucchini this time, but you can use other vegetables, such as asparagus, as well.Grilling vegetables instead of roasting also works well. <\/p>\n

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\u590f\u91ce\u83dc\u306e\u30de\u30ea\u30cd\u30b5\u30e9\u30c0<\/strong>
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Roasted Summer Vegetable Salad Dinner June 19, 2009 Roasted summer vegetables were marinated overnight in a mixture of olive oil, balsamic vinegar, sugar, salt, and pepper. Serve it cold or at room temperature. Add lots of basil right before serving. I used red onions, green\/red\/yellow peppers, mushrooms, and zucchini this time, but you can use […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[15],"tags":[],"class_list":["post-5069","post","type-post","status-publish","format-standard","hentry","category-other"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/5069","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=5069"}],"version-history":[{"count":27,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/5069\/revisions"}],"predecessor-version":[{"id":5169,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/5069\/revisions\/5169"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5069"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5069"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5069"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}