This is one of our weekly GO TO meals! It’s quick, it’s easy and it’s healthy. I make sure to roast plenty of extra veggies to have on hand the rest of the week! They make the best mid-morning egg scrambles!
FROM THE CUTTING BOARD:
I used broccolini, carrots, red bell peppers, zucchini, yellow squash, yellow onion, asparagus, garlic, mushrooms and brussel sprouts. To be honest I mix and match my veggies every week. Sometimes there’s beets, other times butternut squash. For me it just depends on what’s in season, what’s on sale, and what’s organic!
First things first, I preheat my oven to 400. After I wash & dry my veggies, I get to chopping. I toss all the chopped vegetables into one big mixing bowl, drizzle with avocado oil & add salt and pepper to taste. Next, I transfer veggies to a roasting pan and place it in the preheated oven. I roast the goodies for about 30-40 minutes stirring every 10-15 minutes making sure all sides get lightly browned.
Side note: I like to make the vegetable mixture as plain as possible adding just salt and pepper. This allows me to season the leftovers as I use them in a variety of other dishes throughout the week. Most of the time, my egg scrambles have a bit of a Mexican twist to them… so I like to add spices like cumin, cayenne, onion powder, topped off with a bit of Sriracha!
Once the veggies are done to my liking, I let them cool. I actually let them cool A LOT. Now there’s nothing saying you can’t put warm veggies in this salad and if you’re starving and can’t wait, go for it. I just prefer mine cool :)
FROM THE PLATE:
I like to use a spinach, kale, Swiss chard mixture for the base of my salad. Romaine lettuce or mixed greens works well too! I add a layer of the roasted vegetables, top it off with some rotisserie chicken and VOILA, I’ve got a pretty good looking salad. I usually buy a fully cooked rotisserie chicken from my local grocery store each week and keep it in the fridge for meals like this (& for my egg scrambles too)! The final touch is to drizzle the salad with my favorite homemade dressing. This adds most of the flavor to this delicious dish!
Maggie's Dijon Balsamic Dressing:
- 3/4 cup balsamic vinegar
- 2/3 cup olive oil
- 2 tbsp. Dijon mustard
- 2 garlic cloves, minced
- salt & pepper to taste
Don’t worry, this dressing recipe makes enough for the rest of the week’s salads or even next week’s roasted veggie salad! Enjoy!