Roasted Vegetable Salad

Plan Z Phase: This is a Z3 (ZReboot) recipe.

This recipe was submitted by dieter Debbie. Thanks Debbie!

Servings: Serves 6

Ingredients:

• 1 red pepper, sliced into thick pieces
• 1 yellow pepper, sliced into thick pieces
• 1/2 cup of broccoli, cut into 2″ florets
• 1/2 cup of cauliflower, cut into 2″ florets
• 1/2 cup of Brussels sprouts
• 1 cup of portabella mushrooms, sliced into thick pieces
• 1 onion, sliced into rings
• olive oil
• balsamic vinegar
• sea salt (coarse sea salt works really well)
• approx 2 cups of mixed salad greens
• 1/2 cup of chevre

Instructions:

Preheat oven to 400 degrees.

Put the red and yellow peppers, broccoli, cauliflower, Brussels sprouts, portabella mushrooms and onion into a large mixing bowl. Toss them with olive oil and salt. Arrange the vegetables in a shallow casserole dish (or a cookie sheet) and roast for 30 minutes. Once the veggies are cool enough to handle, chop the vegetables into salad sized pieces.

Arrange your salad greens in a serving bowl. Arrange the peppers, broccoli, cauliflower, Brussels sprouts and onion on top of the salad greens. Add your chevre, then top with the mushrooms. Serve with balsamic vinegar.

Enjoy!

Cheers,