Roasted Vegetable Salad

1. 1

   Preheat the oven to 375°F.

2. 2

   Chop the vegetables into uniform pieces. I kept the zucchini, onion, and mini squash slices slightly larger as they cooked faster than the rest of the vegetables.

3. 3

   Spread out the chopped vegetables onto two large cookie sheets lined with parchment paper.

4. 4

   Place the beets and green vegetables onto a separate pan so the beets won't dye the zucchini and squash red.

To make dressing

1. 5

   Whisk the oil, vinegar, sweetener of choice, dijon mustard, minced garlic, thyme, salt, and pepper in a small bowl. Pour over the salad.

2. 6

   Brush the dressing onto the vegetables with a pastry brush or drizzle over with a spoon. Mix the vegetables with the dressing and place them into the oven.

3. 7

   Bake at 375°F for 25 minutes.

   25 min
4. 8

   If your vegetables aren't quite crisp, turn the oven to broil at 400°F. Place the vegetables under broil, keeping a close eye on them for 2 minutes, until browned.

   2 min
5. 9

   Serve hot and garnish with fresh parsley and basil. It is also delicious cold.