Roasted Vegetable Salad

Ingredients

For Salad

• 2 red onions, cut into large wedges
• 4 red bell peppers, quartered and cut into wedges
• 4 green bell peppers, quartered and cut into wedges
• 1 1/2-2 lbs. of yellow and green summer squash, sliced into about 3/4 inch thick slices
• 2 tablespoons olive oil

For Dressing

• 2 tablespoons red wine vinegar
• 2 teaspoons dijon or honey mustard
• 1/2 teaspoon kosher salt
• pepper, to taste
• 1/2 cup olive or vegetable oil

Directions

Preheat the oven to 400 degrees Fahrenheit.

Place the vegetables in groups on a sheet pan you sprayed with cooking spray. (You will probably have to do this in 2 batches.)

Drizzle with the olive oil, sprinkle with salt and pepper and toss gently to be sure the vegetables are lightly coated with oil. Spread the vegetables in one layer on 2 sheet pans. (If they’re too crowded, they’ll steam rather than roast.)

Roast for 20 minutes. Turn each piece and put the pans back in the oven for 5 to 10 minutes, until all the vegetables are crisp-tender. Allow to cool to room temperature., then place together in a large bowl.

Mix all of the dressing ingredients together, then drizzle into the mixed vegetables. (You don’t have to use it all if you’d prefer not to; taste and adjust for your personal preference.)

You can serve at room temperature, but for best results, allow the salad to rest in the refrigerator for about an hour so that the flavors can meld.