Roasted Vegetable Salad with Maple Balsamic Vinaigrette
2 zucchinis, medium dice
2 red bell peppers, medium dice
1 eggplant, medium dice
1 large red onion, medium dice
2 Portobello mushrooms, cleaned and medium dice
1 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
1 tbsp maple syrup
2 tbsp iSpice WellnessTM Salad Seasoning*
Step 1: Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
Step 2: In a large mixing bowl, whisk together the oil, vinegar, maple syrup and iSpice WellnessTM Salad Seasoning.*
Step 3: Gently toss the cut vegetables with the dressing.
Step 4: Pour the vegetables onto prepared baking sheet and spread out to one, even layer.
Step 5: Roast vegetables for 20 minutes, stirring gently at the half way point.
Step 6: When vegetables are nicely browned, remove from oven.