An easy and delicious salad of fresh greens and warm, roasted vegetables.
No special equipment required.
Heat oven to 400 degrees
Brush olive oil on three baking pans and put in oven. Brush bell peppers, beets, carrots with remaining olive oil and roast for 30 minutes or until the pepper skins begin to char. Place in paper bag and cool. Continue to roast the beets and carrots until tender, about 20 minutes more.
Take the bell peppers out of the bag, ‘sweating’ should help the skins come off easily. Slice in strips and add to the other roasted vegetables.
In a large salad bowl, place the torn lettuce and salad greens leaves, roasted vegetables and toss to combine. Just before serving, add the cheese, croutons and salad dressing. Adjust salt and pepper. Toss again and serve.
Author: Robert Lumsden