Shelly's Recipe

ROASTED VEGETABLE SALAD

Category: Salad

1 large red onion (peeled and cut into wedges)
3 large carrots (peeled and sliced thin)
1/2 lb cauliflower (trimmed into florets)
1/2 lb broccoli (trimmed into florets)
1/2 string beans (stemmed)
4 tbsp olive oil
1 tsp salt and pepper
2 tbsp lemon juice
1 tsp dried thyme and Dijon mustard

Preheat oven to 350. Place all the cut vegetables in a large bowl and toss with 2 Tbsp of olive oil, 1 tsp of salt, and 1 tsp of pepper. Place the seasoned vegetables on a baking sheet and roast in the oven for 20 minutes or until tender and browned.

In a bowl place the remaining 2 Tbsp of olive oil, plus the lemon juice, dried thyme, and mustard, and whisk together. Toss the cooked vegetables in the dressing and serve hot. Serves 6

Note: I personally love to add Brussels sprouts to this recipe. Peel any yellow leaves from the sprouts, slice an "x" into the bottom stem, and slice in half if large. Add them to the rest of the vegetables in step 1.