Olivia's Organics

Roasted Vegetable Salad

This beautiful and bountiful assortment of veggies makes a wonderful addition to a buffet, brunch spread, or your next dinner party.

Yield: 6-8 Servings


Preheat oven to 400° F.

Prep the veggies and arrange on two large sheet pans (using two pans will prevent over-crowding the pans and will allow the veggies to brown nicely). Toss with olive oil, salt, and pepper. Roast for 20 minutes, turning once. Remove vegetables and set aside to cool.

Place arugula on a serving platter, drizzle with extra virgin olive oil and season with salt and pepper as desired. Arrange the roasted vegetables on top of the arugula. Squeeze the lemon over the vegetables and sprinkle with chopped almonds and Parmesan cheese.