This is a great recipe to make any time of year, changing the vegetables with the seasons. I like to make this at the end of the week to use any leftover veges in my fridge. Generally, anything goes!
- 2-3 cups of vegetables, sliced or cubed into 1" pieces (you want all the vegetables roughly the same size). Use any combination of root veges, mushrooms, squash, tomatoes, onion, garlic bulbs, etc.
- 10 oz baby spinach or mixed greens
- 5 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- ¼ cup Parmesan, goat cheese, or feta, etc.
- Salt and pepper
- Preheat oven to 375 degrees F. Put all of the cut vegetables into a mixing bowl and add 2 tablespoons olive oil, and season generously with salt and pepper.
- Transfer to a prepared baking sheet (line with aluminum foil for easy clean up), and bake for 40-50 minutes, turning once. Veges will be tender and lightly browned when done.
- Meanwhile, whisk together remaining 3 tablespoons olive oil, vinegar and mustard. Season with salt and pepper to taste.
- To serve, place baby spinach or greens in a large salad bowl, then drizzle with vinaigrette. Top with veges (warm or cooled) and cheese.
Adapted from Martha Stewart Everyday Food.