Roasted Veggie Salad
  • 1 sweet potato, peeled and diced
  • 1 zucchini, diced
  • 1 yellow squash, diced
  • 1 pepper, diced
  • 1 red onion, sliced
  • 8 ounces mushrooms, halved
  • 1 small eggplant, diced
  • salt, for sprinkling
  • 16 ounces Romaine lettuce
  • Feta cheese, optional
  • 1 cup mayonnaise
  • ¾ cup White Wine (add a bit of sugar if using any white wine which is not sweet)
  • 1 tablespoon chopped fresh basil
  • 1 ½ teaspoons oregano
  • 1 teaspoon crushed garlic
  • ½ tablespoon olive oil
  • ½ small onion, cut into chunks
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon kosher salt
  • Pinch coarse black pepper
  1. Preheat oven to 425⁰F. Spread vegetables on greased baking sheets (you will need multiple sheets). Spray with cooking spray and season with salt. Bake for 20 minutes. Store in airtight containers in the refrigerator until ready to serve (can be made a couple of days in advance).
  2. Prepare the dressing. Blend ingredients together in a food processor.
  3. Remove vegetables from the refrigerator earlier in the day. They should come to room temperature and not be cold when serving. When ready to serve, toss veggies, Romaine, feta (if using), and desired quantity of dressing.
Recipe by Between Carpools at