Tuesday, April 21, 2009

Roasted Vegetable Salad

On Sunday night we ate dinner at California Pizza Kitchen and had a roasted vegetable salad to go with our pizza. It was really good so I wanted to re-create it for dinner tonight. It was so easy to make, and it is so versatile because you can use whatever vegetables you want! I had a bed of romaine topped with roasted asparagus, squash, red pepper, onion, corn, and crumbled goat cheese. It was delicious served with a light balsamic vinaigrette.

There is no real "recipe" for this. Just toss your vegetables with a little olive oil, sprinkle with salt and pepper, and roast in the oven until done (mine were done in about 15 min in a 400 degree oven). Then, throw them on top of your lettuce!

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