Fall Roasted Vegetable Salad
Serves 4
15 mins prep
50 mins cook
65 mins total
This simple roasted vegetable salad combines colorful fall vegetables and grapes for a tart, sweet, vibrant side dish.
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Preheat oven to 450 degrees F. Set aside two large baking sheets.
In a large bowl, combine the vegetables, fruit, and herbs.
Add the olive oil, balsamic vinegar, nutmeg, salt, and pepper to taste and mix thoroughly.
Divide between the two sheet pans and spread in an even layer being sure there is room between the ingredients.
Roast for about 40-50 minutes, until golden and soft, tossing the vegetables and rotating the pans from top to bottom halfway through.
Remove from the oven and squeeze the roasted garlic out of the skin, discard skin, and mix garlic back in.
Taste, add salt if needed, and garnish with fresh herbs before serving.
