ROASTED VEGGIE SUMMER SALAD RECIPE BY TASTY

Provided by Mercedes Sandoval

Categories Dinner

Yield 2 servings

Number Of Ingredients 19

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2 cups carrot, sliced diagonally
2 cups baby potato, halved
1 cup yellow squash, roughly chopped
1 cup zucchini, roughly chopped
olive oil, to taste
salt, to taste
pepper, to taste
1 tablespoon fresh oregano, minced
3 cloves garlic, chopped
½ cup radish, sliced
mixed greens salad
1 cup fresh cilantro
1 cup fresh flat-leaf parsley
3 cloves garlic
½ teaspoon salt
½ teaspoon pepper
¼ cup olive oil
1 lime, juiced
2 tablespoons red wine vinegar

Steps:

Preheat the oven to 400˚F (200˚C).
On a baking sheet lined with parchment paper, add carrots, potatoes, yellow squash, and zucchini.
Drizzle with olive oil and season with salt, pepper, oregano, and garlic, and mix to evenly coat the coat the vegetables. *Note: You may need to quarter the potatoes if they are too thick so they roast faster.
Bake for 25-30 minutes, until the vegetables are golden brown.
Make the chimichurri dressing: combine the cilantro, parsley, garlic, salt, pepper, olive oil, lime juice, and red wine vinegar in a food processor and blend until smooth.
Add a large handful of greens to a large bowl. Top with the roasted vegetables and sliced radishes.
Pour over the chimichurri dressing and toss until evenly distributed.
Enjoy!

Nutrition Facts : Calories 598 calories, Carbohydrate 55 grams, Fat 41 grams, Fiber 11 grams, Protein 7 grams, Sugar 10 grams