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You need For the roasted veg:.
Use small zucchini, sliced in 2/3" thick pieces on the bias.
Use very small sweet yellow onions cut into 1" pieces.
Provide Roma tomatoes, cut into sixths.
Provide a large red bell pepper, cut into 1" pieces.
Provide medium shallot, thinly sliced.
You need to prepare kosher salt,.
Prepare black pepper.
Provide olive oil.
You need For the dressing:.
You need to prepare red wine vinegar.
Use small clove garlic, grated.
You need fresh cilantro, chopped (I use stems and all.).
Prepare olive oil.
Prepare few turns of fresh black pepper.
Provide another 1/4 teaspoon kosher salt (give or take).

How to Eat Your Roasted Vegetable Salads. This salad is meant to be eaten cold, but you could certainly warm it if you prefer. Warming the salad will cause the spinach to wilt, so it will be more like a sautéed spinach in the dish, which would still be quite delish! This Roasted Vegetable Pasta Salad is packed with oven-roasted veggies and tossed in a creamy, dairy-free sauce.

Preheat oven to 425F..
Toss all the roasted vegetable components together in a large mixing bowl to ensure that the seasonings are evenly distributed..
Put all the vegetables on a single layer on a baking sheet or sheet pan and roast on center rack of oven for 15 minutes, then move to top rack of oven for 5 minutes..
Put the roasted veg back into the mixing bowl, add all dressing ingredients, and toss or fold gently several times to ensure all seasonings are evenly distributed..
Enjoy! :).

How to Make Roasted Vegetable Pasta Salad. Roasted Vegetable Salad With Feta Recipes. This easy, vegan roasted vegetable lentil salad with maple balsamic dressing is healthy comfort food at its finest! Disclosure: This post may contain affiliate links. This healthy, vegan roasted vegetable lentil salad is the perfect cool weather comfort food.

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