VEGETABLES – WARM ROASTED VEGETABLE SALAD MAKES 6 CUPS

By Coo1

Ingredients

• Prepare and roast
• 2 cups asparagus, cut into 2 inch pieces
• 2 cups btton mushrooms
• 12 cherry tomatoes
• 2 TB olive oil
• S&P
• Whisk together, pour over
• 1/4 cup olive oil
• 3 TB red wine vinegar
• 2 TB shallot, minced
• 1-2 TB prepared horseradish
• 1 TB chopped fresh parsley
• 1 TB honey
• S&P
• Roaster vegetables
• Spoon over
• 4 cups mesclun salad mix

Preparation

Step 1

Preheat oven to 400. Prepare vegetables and spread on a baking sheet. Drizzle with oil, stir to coat, and season with S&P. Roast 10 minute, or until tomato skis split and mushrooms are browned.

Whisk together remaining ingredients (except mesclun mix( and pour over hot roasted veggies.
Spoon warm veggies mixture over mesclun mix just before serving.