Roast Vegetables Recipe

Preheat oven and prepare vegetables

Preheat oven to 425°F (220°C). Wash and peel as needed. Cut carrots into 1/2-inch thick diagonals, core and slice red bell pepper into 1-inch pieces, cut zucchini into 1/2-inch half‑moons, and slice red onion into wedges. Leave cherry tomatoes whole.

Season vegetables

In a large bowl combine carrots, red bell pepper, zucchini, red onion and cherry tomatoes. Add 3 tablespoons extra virgin olive oil, minced garlic (2 tsp), 1 tsp salt, 1 tsp freshly ground black pepper and 1 tsp dried oregano. Toss thoroughly so all pieces are lightly coated.

Roast

Spread vegetables in a single layer on a rimmed baking sheet (use two sheets if needed so they aren't crowded). Roast in the preheated oven for 20–25 minutes, stirring or flipping once halfway through, until vegetables are tender and edges are lightly caramelized. If cherry tomatoes begin to burst, that's fine.

Cool slightly

Remove roasted vegetables from oven and let cool 5–8 minutes on the baking sheet so juices settle before assembling the salad.

Place 4 cups mixed lettuce or baby greens in a large serving bowl or on individual plates. Scatter the warm roasted vegetables over the greens.

Add 1 cup chopped sundried tomatoes (drained if oil-packed), 1/2 cup halved kalamata olives and 3 ounces crumbled feta cheese evenly over the salad.

Make dressing

In a small bowl or jar whisk together 3 tablespoons extra virgin olive oil (from Dressing & Finish), 1 tablespoon lemon juice, 1/2 teaspoon honey or maple syrup (optional), 1/4 teaspoon salt and 1/4 teaspoon black pepper until emulsified.

Drizzle the dressing over the assembled salad (use all or to taste). Toss gently to coat the greens and vegetables, or serve tossed on each plate. Finish with an extra drizzle of olive oil if desired.

Serve immediately while roasted vegetables are still slightly warm so they contrast nicely with the cool lettuce and feta.