Sunday, July 1, 2012

#87 The Case of Roasted Vegetable Salad

This rainbow is only missing purple and blue. I suppose you could add purple eggplant. I don't like eggplant. Weird for a vegetarian not to like eggplant, I know. Kinda like not liking brown rice or something. Which I do, by the way—like brown rice.

Roasted Vegetable Salad

2 zucchinis, chopped
1 yellow pepper, chopped
1 orange pepper, chopped
1 red pepper, chopped
2 tablespoons olive oil
vegetable seasoning
2 tablespoons lemon juice
salt

Toss the zucchinis, yellow pepper, orange pepper, red pepper, olive oil, and vegetable seasoning to taste on a rimmed cookie sheet.

Broil for 5 min.

Transfer the roasted vegetables and juices to a bowl and stir in the lemon juice. Salt to taste.

Chill.

Serves 4.

Becki