Roasted Veggie Salad

Ingredients:

• Pile of mixed baby greens

• Mushrooms, sliced or halved

• Carrots, sliced into fourths or sixths

• Red, yellow or orange bell peppers, sliced into strips

• Zucchini, sliced into strips

• Cherry tomatoes, halved

• 2-3 tbsp olive oil

• Salt to taste

• Hummus and salad dressing of choice

Instructions:

1. Reserve cherry tomatoes and zucchini to add partway through the cooking process.

2. Toss remaining veggies in olive oil and spread out on a cooking sheet.

3. Sprinkle with salt.

4. Roast at 400 degrees for 25 minutes, stirring 2-3 times, and adding tomatoes and zucchini about halfway through.

5. Add to salad and top with several tbsp of hummus and dressing.

Tips:

• Add some roasted chick peas or lightly toasted nuts for crunch.   Top with chicken or fish or serve those on the side.  

• Try Tessamae's salad dressing from Whole Foods--made with olive oil and 100% natural ingredients.  

• Beet hummus adds color and flavor depth.  

• Add some chopped raw cucumbers, tomatoes or other veggies to amp up the antioxidants and switch up the flavors.  

• Other veggies that are nice for roasting if you have them: green beans, asparagus or green onions.  Keep in mind that green beans take longer to roast than asparagus and stagger their additions to the mix accordingly.  

• Changing up the contents keeps the flavors fresh!