Caramelized Vegetables with Sweet Vinegar Dressing

Makes 4–6 servings

Impress your family with this surprisingly simple and striking lunch! Made with mostly roasted veggies, this tasty vegetarian dish comes together in just a few minutes. The dressing, which calls for olive oil, balsamic vinegar and Dijon mustard, is super versatile and can be used with almost any salad. If you don’t have sweet potatoes on hand, you can also swap in eggplant, peppers or extra corn. Combine this dish with thick slices of crusty bread to truly complete your meal. Served hot, it’s an ideal lunch for cold winter days!

INGREDIENTS

For the Salad:

2 lb. sweet potatoes, peeled and sliced ½ inch thick
1 lb. cremini mushrooms, halved (or quartered if large)
4 (1-inch) slices corn on the cob
4 medium shallots, peeled and quartered
3 tbsp. olive oil
Kosher salt, to taste
Freshly ground black pepper, to taste
4 oz. fresh goat cheese, crumbled (about 1 cup)
¾ cup roasted pumpkin seeds

For the Dressing:

⅓ cup extra-virgin olive oil
¼ cup balsamic vinegar
2 tsp. Dijon mustard
1 small clove garlic, grated or minced
½ tsp. kosher salt
Freshly ground black pepper, to taste

INSTRUCTIONS

1. Place a rack in the middle of the oven and preheat the oven to 425°F.
2. Place the sweet potatoes, mushrooms, corn and shallots on a baking sheet. Sprinkle with the olive oil and a good pinch each of kosher salt and black pepper, mix gently and spread into an even layer.
3. Bake, stirring every 15 minutes, until soft and slightly caramelized, about 40 minutes.
4. Meanwhile, prepare the dressing: combine all the ingredients in a small bowl and stir well. Set aside.
5. Transfer the roasted vegetables to a large bowl. Sprinkle with the dressing and mix to coat evenly. Sprinkle with the goat cheese and pumpkin seeds. Serve while hot. Enjoy!

NUTRITION • PER ONE SERVING

Calories 680
Total Fat 39g (50%)
Saturated Fat 9.501g (48%)
Trans Fat 0.018g
Total Carbohydrate 71g (26%)
Dietary Fiber 11g (39%)
Total Sugars 13g
Includes 0g
Added Sugars (0%)
Cholesterol 20mg (7%)
Sodium 970mg (42%)
Protein 20g (40%)
Vitamin D 1mcg (4%)
Calcium 155mg (10%)
Iron 4.59mg (25%)
Potassium 1457mg (30%)
Phosphorus (45%)

This AMAZING Recipe can be found in my Mediterranean Meals on a Budget cookbook here