This roasted vegetable salad is perfect for the Fall. Loaded with tons of flavor and a light vinaigrette, you can serve this salad hot or cold. It is perfect for leftover for back to school lunches!
01
Chop the vegetables into uniform pieces.
02
Spread out the vegetables onto two separate baking sheets lined with parchment paper.
03
Mix ingredients for dressing. Brush over the vegetables.
04
Mix the vegetables with the dressing and place them into the oven. Bake for 25 minutes.
05
Place the vegetables under broil, until brown. Serve hot and garnish with fresh herbs.
- Prep your vegetables ahead of time. - Add a few tablespoons of olive oil or melted butter before placing in the oven.