By Griffin Sokal (@thatgriffingirl)
Roasted Summertime Vegetable Salad
It’s so easy to make a dish at home that tastes like you paid huge dollars for at a restaurant. If you have an oven, and some fresh vegetables (I grabbed some from the St. Norbert Farmers’ Market), you can make a delectable medley far more desirable than your standard iceberg salad. I don’t know about you, but iceberg lettuce makes me never want to eat salad ever again.
Start by preheating your oven to 475 degrees.
I chopped up the following:
1 Japanese Eggplant
1/2 Large Sweet Potato (peeled)
1/2 White Onion
1 Green Zucchini
1 Yellow Zucchini
1 Yellow Bell Pepper
1 Large Golden Beet (peeled)
To dress these gorgeous veggies, I mixed 1/4 cup of olive oil, balsamic vinegar, some honey (also picked up at the Farmers’ Market — thank you, Winnipeg!), and some chopped up fresh herbs and threw that all in a jar. I shook it up and poured it on top of all the vegetables I had laid out evenly in a pan. (For herbs, I used mint, basil & rosemary — whatever I have growing on my porch). Make sure everything is coated. Add some sea salt & cracked black pepper to taste.
Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes.
Refrigerate vegetable mixture for a couple of hours (I left mine overnight) and toss with a chopped head of green leaf lettuce, or kale, or spinach, whatever you have handy or whichever you prefer. The roasted vegetables are already coated in a dressing so no need to add more — I did however, squeeze a lemon wedge over the final plate — life could always use more lemon.
Serve. Easy, right?
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