Roasted vegetable salad

Roasted vegetable salad

MAKES 8 cups; 8 servings
TIME About 1 1/4 hours

Ingredients
4 cups peeled, diagonally sliced carrots (1/4 in. thick)
3 cups cauliflower florets
(1 1/2 in. pieces; about 11 oz.), rinsed and drained
3 cups broccoli florets (1 1/2 in. pieces; about 8 oz.), rinsed and drained
1 lb. red bell peppers, rinsed, stemmed, seeded, and cut into 1- by 3-in. strips
2 jars (about 6 oz. each) marinated artichoke hearts
3 tbsp. lemon juice
2 tbsp. extra-virgin olive oil
1 tbsp. red wine vinegar
2 tsp. Dijon mustard
1 tsp. minced garlic
1 can (6 oz.) whole pitted ripe
black olives, drained
Salt and pepper

Directions
1. In a 12- by 17-in. roasting pan, combine carrots, cauliflower, broccoli, bell peppers, and artichoke hearts with their marinade.

2. Roast in a 400° oven, stirring every 15 minutes, until carrots are tender to bite, 50 to 60 minutes.

3. In a large bowl, combine lemon juice, olive oil, vinegar, mustard, and garlic. Scrape in vegetables, add olives, and stir to coat. Season to taste with salt and pepper.

PER SERVING 137 cal., 51% (70 cal.) from fat; 3.6 g protein; 7.8 g fat

Serve with Soquel Vineyards "Pyramid" Meritage 2004 (Santa Cruz Mountains)