Roasted cauliflower, zucchini and red pepper salad


Yet another variation to the roasted cauliflower salad because possibilities are always endless and change is fun!

Ingredients (serves 6)
- 1 cauliflower head, cut into florets
- 4 zucchini, cut in half lengthwise then sliced
- 2 red peppers, 
- 4 Tablespoons extra virgin olive oil
- 3 Tablespoons white balsamic vinegar
- 1 garlic clove, mashed (optional)
- 1 Tablespoon oregano
- salt and pepper, to taste

Place the cauliflower florets onto a baking sheet and toss with 2 Tablespoons of the olive oil then roast at 400F until fork tender. In a separate ovenproof dish, toss the zucchini and red pepper with the remaining olive oil and roast at 400F until tender. To assemble the salad, combine the roasted veggies (and their cooking oil) with the mashed garlic (if using), white balsamic, oregano, salt and pepper. Taste and adjust seasonings and enjoy!





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