VegetablesOf choice: radishes, asparagus, green onion, green beans, peas
4TablespoonsOlive Oil
2TablespoonsLemon JuiceOr another citrus juice, or vinegar
SaltTo taste
Ground Black PepperTo taste
Fresh HerbsOf choice, optional
Instructions
Wash, dry, and cut vegetables into bite size pieces.
Combine vegetables into a bowl, drizzle with oil and sprinkle with salt and pepper.
Roast vegetables on a baking sheet in the oven at 425°F for approximately 25 minutes.
While vegetables are roasting, mix lemon juice, olive oil, salt, and pepper with thinly sliced, fresh herbs in a container with a lid to create the vinaigrette. Shake ingredients to mix.
Once vegetables are done roasting, add vinaigrette to greens to taste. Plate the greens and scoop roasted vegetables on top of the salad. Top with a sprinkle of toasted seeds or nuts (optional).