10 Layer Roasted Veggie Salad

By bdeedman

Pretty and delicious… Can grill veggies for a great flavor!

Ingredients

• Dressing:
• 1/4 C extra virgin olive oil
• salt and pepper
• 4 C frozen corn
• 1 red onion, sliced in rings
• 1 med zucchini, sliced at an angle
• 1 large red or yellow bell pepper, halved and sliced in rings
• 10-15 spears asparagus
• 1 can black beans, rinsed and drained
• 1 head romaine lettuces, chopped
• 2 ripe avocados, diced and sprinkled w/ lemon juice
• 1 C crumbled feta
• 1/3 C toasted slivered almonds
• 6 T extra virgin olive oil
• 2 T lemon juice
• zest of 1 lemon
• 1 t honey
• 2 T chopped cilantro
• 1 clove garlic, crushed
• 1/2 t cumin
• 1/2 t coriander

Preparation

Step 1

Roast vegetables in pre-heated 425" oven after tossing zucchini, red onion, bell pepper, and asparagus in a drizzle of olive oil (2 T) and sprinkle of salt and pepper. Roast in single layer 10-15min, turn over and roast another 10-15min until brown. Or roast on grill… same time frame

Roast corn on stovetop. Heat nonstick skillet on high. Add corn kernels and cool 3-4min. Let them get brown, then stir and cook another 3-4 min.

Dressing:
Combine dressing ingredients. Whisk until combined or shake in jar.
Add 2 T dressing to black beans and set aside to soak

Salad prep:
Layer lettuce, then roasted peppers, corn, onions, zucchini, and asparagus in large clear bowl. Layer avocado, beans, feta and almonds over all, or leave out as optional toppers.

Wait to toss w/ dressing until just before serving.