Eat Your Veggies Roasted Vegetable Salad

INGREDIENTS:

1 LBS CARROTS (peeled)

1 BUNCH BROCCOLI

1 HEAD CAULIFLOWER

½ BUNCH CELERY

1 LARGE ONION (peeled)

1 PINT MUSHROOMS

1 MEDIUM EGGPLANT (peeled)

1 MEDIUM ZUCHINNI

1 MEDIUM SUMMER SQUASH

FOR SPICE BLEND

¾ CUPS EXTRA VIRGIN OLIVE OIL BLEND

4 TBS. SPICE SPICE BABY’S EAT YOUR VEGGIES SEASONING

METHOD:

1. Cut and slice the vegetables into bite size pieces.

2. Place the vegetables in a large mixing bowl, and add the spice blend ingredients-toss the vegetables so that they are well-blended.

3. Place the veggies on a sheet tray(s) and roast in a pre-heated 450-degree oven for 15-20 minutes.

4. Cool in the walk in, keep cool until service.

COMMENTARY:

ROASTING VEGGIES AT A VERY HIGH TEMPERATURE BRINGS OUT THEIR NATURAL SUGARS. KIDS WHO MAY NOT LIKE STEAMED OR SAUTE VEGETABLES MAY LIKE GRILLED OR ROASTED VEGGIES. I SERVE THESE ALL YEAR LONG.