Roasted Vegetable Salad

Preheat the oven to 425 F. Lay parchment paper or a Silpat liner on a large rimmed baking sheet. I have a commercial size one and I needed it. If not you can use two smaller rimmed baking sheets.

In a large bowl, combine all the vegetables and mix them together. Drizzle the olive oil and vinegar over the vegetables and sprinkle on your desired amount of salt. Toss to coat. Pour vegetables onto the prepared baking sheet and roast in the oven for about 25 minutes or until caramelized.

Note: You can use these all week in salads, sandwiches and wraps!