The Pioneer Woman Tasty Kitchen
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Roasted Vegetable Salad

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Prep:

Cook:

Level: Easy

System:

10

Description

Serve this warm, room temperature or even cold. Whichever you prefer.

Ingredients

  • 1 head Small Broccoli, Chopped
  • 1 head Small Cauliflower, Chopped
  • 1 whole Small Zucchini, Chopped
  • 1 whole Red Onion, Chopped
  • 1 whole Yellow Bell Pepper, Seeded And Chopped
  • 3 cloves Garlic, Smashed And Peeled
  • 2 cups Fresh Green Beans, Whole
  • ½ pints Baby Bella Or Crimini Mushrooms, Sliced In Half
  • 2 Tablespoons Extra Virgin Olive Oil
  • 2 Tablespoons Balsamic Vinegar
  • Salt And Pepper, to taste

Preparation

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!

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