Roasted Vegetable Salad + Vinaigrette

Roasting vegetables is a great way to enhance flavor, improve texture, and rescue older vegetables that you might otherwise throw out. For example, I roasted cherry tomatoes that were a bit shriveled and soft to preserve their bright flavor, color, and modify the texture.

Roasting is a great way to prep your vegetables ahead of time for easy meals because it doesn’t take a whole lot of active time and they store well in containers in the fridge.

You can roast pretty much any vegetable, but here’s some ideas of what works best:

• roots: carrots, parsnips, turnips, sweet potatoes, beets
• greens & brassicas: cauliflower, broccoli, brussels sprouts, kale
• alliums: onions, garlic, leeks
• squashes of all kinds
• you can also roast fruits like peaches, nectarines, berries, and even apples!

Wash and peel vegetables as needed.

Chop into bite sized or manageable pieces. Combine on a baking sheet or roasting pan with olive oil, salt, pepper, and any other seasonings.

Roast on high heat, 425℉ or so, until soft enough to pierce with a fork.

Remove from oven, let cool, and store in closed containers in the fridge until use.

We’re going to roast broccoli, brussels sprouts, carrots, and onions to have on top of a mixed green salad. Tomatoes and berries will provide a pop of color, quinoa will add some texture and added nutrients, and we’ll mix up a vinaigrette dressing to go with it.

• 1 part vinegar
• 3 parts oil
• salt and pepper to taste
• additional seasonings, like fresh garlic, herbs, sauces, or jams

Vinegar: red wine, balsamic, apple cider, white wine, rice, champagne

• you can substitute some or all vinegar for another acid, like lemon or lime juice
• or replace it with mustard!

Oil: olive, walnut, avocado oil

• use tahini for a nutty flavor

• replace some or all of the oil with a fresh avocado for a creamy dressing