Roasted Vegetable Salad

Roasted Vegeatable Salad

Ingredients for Roasted Vegetable Salad

  • 2 cups peeled, sliced carrots (1/4 inch thick)
  • ​2 bell peppers (I used yellow and red), 1" x 3" strips
  • juice from half a lemon
  • ​2 teaspoon Dijon mustard
  • 1 - 6 oz. can whole, pitted black olives, drained
  • 3 cups broccoli florets
  • ​1 - 10 oz. jar marinated artichokes
  • 1 tablespoon olive oil
  • ​1 tablespoon red wine vinegar

​Directions for your Roasted Vegetable Salad

Preheat oven to 400 degrees. In a medium bowl, combine the carrots, broccoli bell peppers and artichokes + their marinade. Place onto a large baking sheet and roast in oven for 45-50 minutes - until carrots are tender. Be sure to stir every 15 minutes! In the same bowl that was originally used to combine the vegetables, whisk together the lemon juice, olive oil, mustard and vinegar. Add in vegetables and black olives - tossing to coat. Serve warm or cold.

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