Roasted Vegetable Salad is a combination of sweet roasted veggies atop fresh greens, tomatoes, and feta cheese and finished with a drizzle of balsamic vinaigrette.
2colorful bell pepperssliced then cut in half (I used 1 red and 1 yellow)
1zucchiniquartered lengthwise then sliced
1yellow summer squashquartered lengthwise then sliced
4-6carrotssliced
4-5clovesgarlicfinely chopped
⅓cupextra light virgin olive oil
Sprigs of rosemarythyme and/or oregano (optional)
Salt & pepperto taste
Balsamic Vinaigrette with Honey
⅓cupolive oil
2 ½Tablespoonsbalsamic vinegar
2Tablespoonshoney
1clovegarlicminced
½teaspoonsalt
½teaspoonpepper
Salad
2-3cupsgreens
1pintgrape tomatoeswhole or halved
¼cuppine nuts
⅓cupfeta cheese
Instructions
Roasted Vegetables
Preheat oven to 425 degrees.
Prepare vegetables. When cutting up the vegetables, make sure they are about the same size so they cook evenly.
Toss all vegetables in a large bowl with the garlic, olive oil, and seasonings.
Pour onto a baking sheet with sides, making sure not to crowd them. If you need to, you can use 2 sheets. Place in oven and bake for 30-40 minutes, or until crisp, turning once halfway through.
Balsamic Vinaigrette with Honey
Combine all vinaigrette ingredients and whisk well. Set aside.
To assemble
Mix greens, tomatoes and sprinkle with pine nuts.
Plate the greens mixture onto individual serving dishes, top with some of the roasted vegetables then top with feta cheese.
Either sprinkle with balsamic dressing or serve it on the side.
Notes
MAKE AHEADChop all the vegetables up to 2 days in advance. Store them in separate containers in the fridge.Make the dressing up to 4 days in advance.