1 bag Baby Arugula
1 large bag mixed Baby Bell Peppers, whole
1 lb. baby Portabella Mushrooms, whole
1 large Zucchini, sliced
1 container fresh Brussel Sprouts, halved
1 bunch of fresh Asparagus, cut into 2" lengths
1 medium red onion, thinly slice*
2 T olive oil
Salt & Pepper
Cherry, grape or sliced vine-ripened tomatoes (optional)
1 T balsamic vinegar
Pecorina cheese, shaved. About 4 pieces per serving.
Servings: 4
*I added the onion raw on top of the finished salad as I prefer the taste and the crunch. If you would rather roast the onion, cut into quarters and put in baking pan along with other vegetables.
Directions:
Preheat oven to 400 degrees.
Place the washed bell peppers, mushrooms, zucchini, brussel sprouts, asparagus (and onion if desired) in a large baking pan. Drizzle olive oil and sprinkle with salt and pepper. With your hands, toss the veggies so that the oil and seasoning is evenly distributed. Place in oven and cook until tender approximately 45 minutes, stirring halfway through. When vegetables are nicely roasted remove from oven and let sit 15 minutes before serving.
Divide the arugula among individual plates. Place warm vegetables on top of each one. Add some tomatoes and drizzle with balsamic (or you can substitute a favorite salad dressing, adjusting the points as necessary). Top with red onion and pecorino.
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