Chopped Roasted Vegetable Salad with Cilantro Dressing

Dinner, Lunch, Main Dish

Chopped Roasted Vegetable Salad with Cilantro Dressing is a healthy meal that’s full of flavor.  The ingredients included red onions, green peppers, zucchini and grape tomatoes.  The roasted vegetables were served over a bed of artisan romaine lettuce, and a fresh cilantro dressing was drizzled over the salad.



Chopped Roasted Vegetable Salad with Cilantro Dressing

2 tablespoons of olive oil
1/2 teaspoon of Italian seasoning
1 bunch of artisan lettuce
1 medium red bell pepper, sliced
1 medium green bell pepper, sliced
1 yellow bell pepper, sliced
1 medium zucchini, ends trimmed and quartered
8 ounces cremini mushrooms, sliced
1 Large red onion, quartered
8 ounces cherry tomatoes
1 cup of nondairy blue cheese, crumbles
Himalayan salt and pepper
Cilantro Dressing:
1 cup of fresh cilantro
1 tablespoon of olive oil
1 tablespoon of vinegar, or as desired
1 teaspoon of Dijon mustard
1 teaspoon of sugar free maple syrup
Himalayan salt and pepper
-Preheat the oven to 400F.
-For the cilantro dressing wash and chop the fresh cilantro and add to a blender. Add the rest of the dressing ingredients to the blender and blend until you have a smooth consistency. Set aside.
-Prepare the vegetables to roast: In a large bowl, add prepared vegetables, olive oil, balsamic vinegar, Italian seasoning and pepper. Toss gently to combine then place on a baking sheet with parchment paper. Roast for 25 minutes then remove from oven. Once vegetables are cooled a bit, chop vegetables into bite size pieces. Add the chopped vegetables to a large bowl with nondairy blue cheese crumbles then toss to combine. Prepare a plate with artisan lettuce, top with roasted vegetables and cilantro dressing. Enjoy!

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