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Roasted Vegetable Salad

Chef Lee Gustin, FSC Supervisor
Summer Fresh Salad
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Side Dish
Servings 4

Ingredients
  

  • 8 oz fresh asparagus, rough cut
  • 4 oz cherry tomatoes
  • 4 oz feta cheese
  • 1 each squash, rough cut
  • 1 each zucchini, rough cut
  • 1 each head romaine lettuce, chopped
  • 1 each clove garlic, minced
  • 1 tbsp olive oil
  • 2 oz balsamic vinegar
  • 1 tsp honey
  • 6 oz olive oil
  • salt and pepper to taste

Instructions
 

  • Preheat oven to 375℉.
  • In a large mixing bowl, add vegetables with 1 ounce of olive oil. Spread onto sheet pan.
  • Lightly salt and pepper and roast for 20 minutes then remove from the oven and chill.
  • In a small bowl, mix 2 ounces balsamic vinegar and one tablespoon of honey.
  • Add 6 ounces of olive oil and mix slowly.
  • In a large bowl, combine the chopped romaine lettuce and vegetables.
  • Drizzle with the balsamic dressing mix.

Notes

Serve with crumbled feta on top.