Try a warm salad on a cold, winter day with vegetables for lunch. Make extra for a side dish for tomorrow's dinner.
Insalata invernale con verdure (Italian)
Makes 8-10 servings
Preheat the oven to 425ºF/220ºC
~Use organic ingredients if possible.~
1 pound (455 g) each: broccoli florets, Brussels sprouts (cut in half), green beens (trimmed and cut in half), and summer squash (cut into 1-inch/2,5 cm) or use vegetables you like
3 Tbs. (45 ml) olive oil
1/2 cup (120 ml) vinaigrette
crumbled feta or goat cheese
optional spices: Choice a few.
- garlic powder (savory depth)
- chili powder (for heat)
- onion powder (sweet and mild savory flavor)
- paprika (adds color and flavor)
- cumin (earthy and warm)
- rosemary
- thyme
- oregano
- Italian seasoning
uno 1. Place the vegetables on a baking sheet in single layers.
due 2. Drizzle with oil and toss.
tre 3. Roast until crisp and tender, about 10-15 minutes. (longer for Brussel sprouts)
quattro 4. Place all the vegetables in a bowl, toss with vinaigrette, and spice(s).
cinque 5. Top with cheese and serve warm.
