Roasted Vegetable Salad

I found myself with an embarrassment of fresh veggies recently. I thought about it some and decided I would roast the veggies, add some cucumber and tomatoes and serve cold.








1 bag of fresh Brussels Sprouts, washed, cleaned and halved
1 pablano or bell pepper or those cute little red and yellow ones, de-seeded and chopped rough
1 yellow onion, rough chopped
8 oz fresh green beans, washed and halved
1 Tbs olive oil
1 tsp coarse ground pepper
1 tsp garlic salt
4 cloves garlic, minced
3 Tbs good balsamic vinegar
1 Tbs good roasted Sesame seed oil
3/4 English cucumber, partially peeled and sliced thin
1 cup of cherry tomatoes, washed and halved and divided
1 Tbs dried Basil or 1 cube frozen
2 Tbs good Parmesan cheese, grated
2 Tbs capers, drained
1 fresh avocado peeled, and diced (optional)
1/4 cup feta cheese (optional)


  1. Wash and prep ingredients; Pre-heat oven to 400 degrees
  2. Toss everything* in a large mixing bowl and stir until everything* is well coated
  3. Cover a edged cookie sheet with parchment paper.
  4. Spread mixture over parchment paper on cookie sheet
  5. Place on the middle rack of the preheated oven and bake for ~35 minutes..veggies should be wilted and starting to caramelize and brown. Test for doneness.
  6. Allow to cool on stovetop until room temp. Transfer to bowl.
  7. Add cucumber, tomatoes, avocado (option) and Parmesan or Feta, stir well.
  8. Put into the refrigerator for at least and hour before serving.

Serve with your favorite dressing and croutons.

* everything except 1/2 of the tomatoes, capers, avocado, parmesan or feta that go in after roasted veggies have cooled.