Roasted Vegetable Salad

  • 1 cup sliced mushrooms
  • 1 cup thinly sliced carrots
  • 1 cup green or yellow bell pepper, chopped
  • 1 cup cherry tomatoes, halved
  • 1/2 cup onion
  • 2 tbsp pitted olives, chopped
  • 2 tsp lemon juice, divided
  • 1 tsp olive oil
  • 1 tsp dried oregano
  • 1/2 tsp black pepper
  • 3 cups stemmed spinach, torn

Preheat oven to 375F. combine mushrooms, carrots, bell pepper, tomatoes, onion, olives, 1 tsp. lemon juice, oil, oregano and black pepper in large bowl; toss until evenly coated. Spread in a single layer on baking sheet.

Roast 20 minutes, stirring once. Remove from oven; stir in remaining lemon juice. Serve warm over spinach.

*add your favorite cheese
*put vegetables on skewers and grill

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