salt,to taste, I use about 1 teaspoon of kosher salt per pound of vegetables
freshly ground black pepper,to taste
3tablespoonsolive oil
For the Dressing
1tablespoonolive oil
2tablespoonsrice vinegar
2tablespoonssmooth dijon mustard
2teaspoonshoney
Instructions
Preheat the oven to 400˚F and line two baking sheets with parchment paper; set aside.
Place the vegetables in a large mixing bowl and toss them with olive oil, salt, and pepper to coat them evenly.
Spread out the vegetables on the baking sheets in one layer.
Bake for 30 to 40 minutes, or until tender, stirring occasionally for even cooking.
In the meantime, prepare the dressing by whisking together all the ingredients in a mixing bowl; mix until thoroughly combined.
Remove the vegetables from the oven and let them cool for 5 minutes.
Drizzle with the prepared dressing and serve.
Notes
Roasting the tomatoes. If you prefer your tomatoes a bit firmer in the salad, add them to the baking sheet about halfway through the roasting process. Personally, I love tossing them in right from the start because they release those juices and a natural sweetness that infuse nicely with the other vegetables.
Different vegetables. Add broccoli, cauliflower florets, carrots, halved baby potatoes, and chopped sweet potatoes. This veggie salad is a fantastic way to use up those veggies sitting in the crisper drawer.