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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

Warm pita

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.



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