Roasted Vegetable Salad
1 medium sweet potato
1 small head cauliflower or broccoli
3 tablespoons extra virgin olive oil
1 medium zucchini
1 small red onion
1 (15-ounce) can chickpeas
2/3 cup crumbled feta cheese
1/4 cup chopped fresh parsley
FOR THE DRESSING: 2 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
1 1/2 teaspoons minced garlic about 3 cloves
1 teaspoon dried oregano
1/2 teaspoon Dijon mustard
1 teaspoon kosher salt
1/2 teaspoon black pepper
Instructions Place racks in upper and lower thirds of the oven and preheat oven to 400 degrees F.
Scrub the sweet potato and cut into 1/2-inch cubes and the cauliflower into florets. Place them on the first sheet pan and drizzle with 1 1/2 tablespoons oil.
Cut the zucchini into 1/2-inch cubes and the red onion into 1/2-inch slices. Place on the second sheet pan and drizzle with 1 1/2 tablespoons oil.
Sprinkle each sheet pan with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss to coat, then spread the vegetables into an even layer. Place in oven and roast for 10 minutes. Remove the pans from the oven, then with a spatula toss the vegetables to promote even cooking. Spread back into an even layer, rotate the pans' positions, then continue baking until the vegetables are crisp-tender about 10 to 15 additional minutes.
While the vegetables roast, prepare the dressing: in a small bowl or large liquid measuring cup, whisk together the dressing ingredients: olive oil, vinegar, garlic, oregano, mustard, salt, and pepper.
Once the vegetables have finished roasting, scrape them into a large serving bowl. Add the chickpeas. While the vegetables are still warm, pour the dressing over the top and toss gently to coat.