Roasted Vegetable Salad

Zucchini, mushrooms, cauliflower, and Brussels sprouts are roasted and tossed with a tangy dressing.

1 medium zucchini, trimmed , cut in half lengthwise and sliced
1 cup crimini mushrooms, quartered
2 cup cauliflower, cut into florets
2 cups Brussels sprouts, quartered
1/4 cup onions, diced
2 cloves garlic, minced
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1/2 tbsp lemon zest
2 tbsp lemon juice
2 tbsp Extra Virgin Olive Oil
1 tsp Dijon mustard
1 tsp dried dill
1 tsp dried chives
1 tsp dried parsley flakes

Preheat the oven to 425 degrees F.

Place the vegetables in a large mixing bowl and toss with the olive oil, lemon zest, salt, and pepper, to evenly coat.

Spread the vegetables in one layer in a large roasting pan, and roast in the preheated oven for 35 minutes. Remove the roasting pan from the oven and allow the vegetables to cool for 15 minutes.

To make the dressing combine the lemon juice, oil, mustard, dill, chives, and parsley in a screw-top jar. Secure lid. Shake well to combine.

Place the vegetables in a large mixing bowl and pour over the dressing. Toss gently to combine and serve warm.


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