Vegan Diaries – Roasted Veggie Salad

Here’s a salad to boast about! On some nights the problem is finding something to make that won’t taste run of the mill but is idiot-proof.

The solution? Roasting and grilling!

Roasting and grilling brings sophistication to veggies. Broccoli for example is boring and waiting for dip or hummus when it’s raw, but after a drizzle of olive oil and some heat it becomes something altogether different (and exciting)!

I looked like a cartoon character with my head in the frig and giggling like a maniac as I pulled out vegetables. Broccoli, brussels sprouts, carrots, corn sailed overhead and landed on the granite counter top like astronauts ejected out of the space shuttle…

A great salad has fresh greens and a light dressing in order to savor the individual flavor of each ingredient. The result was just perfect.

Crusty bread is a nice addition.

There’s a local pizzeria that sells organic baguettes- I’m pretty sure it’s made with rosemary infused oil. The outside is textured and crusty without being too hard. When you break a piece off the inside is fluffy and dense at the same time. Amazing, right?! And when you take a bite, you inhale.

The rosemary wafts in your nose and then….you chew. 

I call it magic bread. 

Ooops sorry- I digress. But yeah, bread with the salad. Go for it. It’s tasty.

Ingredients 

• Brussels sprouts (sliced in half)
• Broccoli
• Carrots (cut in 1 in. pieces)
• Fresh corn (cut off of the ear)
• 2 T olive oil (or non-stick spray)
• 1/2 T oregano (dried)
• salt and pepper to taste

For the salad

• Spring greens
• Cucumbers (sliced)
• Red onions (very, very thinly sliced)
• vegan feta or regular feta cheese (optional)

• Olive oil
• Fresh lemon Juice
• Salt and pepper

Namaste y’all.