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Roasted Vegetable Salad

By Robyn Gleason

@SimplyFreshDinners

Barrie, ON, CA

 Barrie, ON

Recipe Level
Beginner

Prep Time

10 Mins

Cook Time

35 Mins

Views
1132

About Recipe

I cannot get enough of roasted veggies in the fall and winter and I’m always looking for new ways to serve them. If I’m on my own, I’m happy to just cook up whatever is in the fridge, toss it in a bowl and call it dinner but I think this solution makes for a nice variety and better presentation.

Ingredients

zucchini

eggplant

bell peppers - orange, yellow or red

mushrooms

red onion

cloves of garlic

fresh green beans

cherry tomatoes

sprigs of fresh rosemary, thyme, savory, sage or wild fennel (you pick!)

pine nuts or whatever nut you prefer. I used roasted, unsalted pumpkin seeds.

spinach, arugula or radicchio

extra virgin olive oil

balsamic vinegar

salt and pepper

Cooking Procedure

Tags

Robyn Gleason's
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