Roasted Veggie Salad

Adapted from Cuisine at Home's Weeknight Menus

• 1 small red onion, roughly chopped
• 6 oz / 170g crimini, chanterelle or other flavorful, meaty mushroom, roughly chopped
• 1/2 zucchini or yellow summer squash, sliced into half-moons
• 1/2 red bell pepper, roughly chopped
• 2 - 3 small ripe tomatoes, quartered
• 1/4 cauliflower or broccoflower, roughly chopped
• 1 - 2 sprigs fresh rosemary or thyme OR 1 tsp dried
• salt, pepper
• feta cheese, crumbled
• fresh parsley, finely chopped
• 2 tbsp olive oil
• Lemon-Garlic Vinaigrette (recipe follows)
• OPTIONAL: potatoes or orzo (see Variation below)

Preheat oven to 425F/220C.

Toss all veggies with olive oil, rosemary or thyme, salt and pepper and arrange in a single layer on a sheet pan. Roast for 25 minutes.

Toss roasted veggies with vinaigrette and sprinkle over with feta cheese and parsley. Serve.

Variation with Potatoes or Orzo

• 2 - 3 red or Yukon gold potatoes, chopped into bite-size pieces
• 1 - 2 tbsp olive oil
• 1 sprig fresh rosemary, finely chopped
• 4 cloves garlic, sliced
• OR
• 1 cup orzo pasta
• 3 cups water or your favorite stock

For potatoes: Prior to roasting the veggies, toss potatoes with olive oil, rosemary and garlic. Arrange potato mixture in a single layer on the sheet pan. Roast for 30 minutes, stirring once. Remove from oven and follow Veggie Salad instructions above, making sure to combine veggies and potatoes well.

For orzo: Just prior to putting the veggies in the oven, bring liquid to a boil in a saucepot. Salt the water and add the orzo, bringing it back to a boil. Reduce heat to low, cover and simmer for 25 minutes while the veggies roast. Strain orzo and combine with veggies before serving.