Roasted Vegetable Salad

Ingredients:

• 1 to 2 Red Bell peppers 
• 2 large Carrots 
• 1 whole Onions 
• Half of an Eggplant 
• Baby Potatoes cut in half (your desired amount)
• 1/2 of a Zucchini 
• 3 cloves of Garlic 
• Olive Oil drizzle
• Salt to taste
• Pepper to taste
• Cherry Tomatoes to desired liking
• Parsley

For Dressing:

• 2 tablespoons Mustard Sauce
• 1 tablespoon Honey
• A dash of Vinegar (1/2 a teaspoon or less)
• Senza Fina Olive Oil drizzle to desired amount
• 1 1/2 tablespoon Water
• 1/2 tablespoon Oregano

Directions:

• In a bowl add all the cut vegetables one by one like red bell peppers, carrots, onions, eggplant, baby potatoes, zucchini and garlic.
• Add olive oil, salt, pepper to the vegetables and give it a toss.
• Cover the baking tray with an aluminum foil and place the vegetables.
• In a pre heated oven, bake them at 180° for 15 to 20 minutes.
• Peal the skin of the garlic and smash them, add the baked vegetables along with cherry tomatoes.
• Add the dressing along with parsley and toss them together.
  

  Dressing:

• In a jar, add mustard sauce, honey, vinegar, olive oil, water and oregano. Mix them well. Shake them and the dressing is ready.