Roasted Vegetable Salad

Name: Roasted Vegetable Salad
Ingredients: 1 carrot (peeled and diced into medium size pieces); 1 head broccoli (cut into large florets); 1 head cauliflower (cut into large florets); 1 red bell pepper; 1 yellow bell pepper; 1 tablespoons garlic (chopped); 1/2 teaspoon oregano (fresh and chopped); 1/2 cup Pritikin Heavenly Horseradish Balsamic Salad Dressing

Written by Pritikin Chefs

0.7 min read

Roasted Vegetable Salad

Course: Lunch, Main Course, Main Dish, Salad, Vegetarian

Cuisine: American, Vegan, Vegetarian

Yield: cups per serving

Materials

1 carrot peeled and diced into medium size pieces
1 head broccoli cut into large florets
1 head cauliflower cut into large florets
1 red bell pepper
1 yellow bell pepper
1 tablespoons garlic chopped
1/2 teaspoon oregano fresh and chopped
1/2 cup Pritikin Heavenly Horseradish Balsamic Salad Dressing

Instructions

Pre-heat oven to 400 degrees.
Rinse vegetables and drain.
In a large bowl toss vegetables with garlic, oregano and ¼ cup Pritikin Heavenly Horseradish Balsamic Salad Dressing.
Pour on a large baking tray and bake for 8 minutes.
Remove and cool.
Chill and serve with remainder of dressing as a salad.

Notes

Goes great as a side dish if served hot

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