Roasted Vegetable Salad with Goat Cheese

By Chef_JR4

Warm tender carrots, onion, and zucchini get cozy in this seasonal dinner salad. Improvise with different vegetables, and adjust the roasting time: Cauliflower and sweet potatoes take longer to roast; asparagus and mushrooms cook more quickly.

Ingredients

• 2 carrots, cut into 2-inch matchsticks
• 1 medium zucchini, quartered lengthwise and cut into 1-inch chunks
• 1 small red onion, cut into wedges, layers separated
• 2 tablespoons olive oil
• Coarse salt and ground pepper
• 1 tablespoon sherry or balsamic vinegar
• 1 small head Boston lettuce, torn into bite-size pieces
• 1/4 cup crumbled goat cheese (1 ounce)

Details

Servings 1
Adapted from marthastewart.com

Preparation

Step 1

1. Preheat oven or toaster oven to 450 degrees. On a rimmed baking sheet, toss carrots, zucchini, and onion with 1 tablespoon oil; season with salt and pepper.

2. Roast until vegetables are tender and browned, 20 to 25 minutes, tossing once.

3. In a serving bowl, whisk together vinegar and remaining tablespoon oil; season with salt and pepper. Add lettuce, and toss. Top with roasted vegetables and goat cheese.