Roasted Asparagus, Zucchini and Tomato Salad
(adapted from Closet Cooking-and Cook Sister!) Makes 2 large salads
4 handfuls spinach
1 cup grape tomatoes, cut in half
8-10 spears asparagus
1 zucchini, thinly slice lengthwise
4 oz breadcheese, cut into 1 oz slices (Juustoleipa/Leipajuusto)-Carr Valley is the brand I have.
Juice from 1/2 lemon
1 1/2 tablespoons pesto
- Place tomatoes, asparagus and zucchini on baking sheet. Drizzle with a little olive oil, add salt and pepper and toss to coat, keeping each vegetable separate from the others. Broil on high 5 minutes or until you reach desired color.
- Mix lemon juice, pesto and approx. 1 tablespoon olive oil, reserve as dressing for the salad.
- Heat bread cheese 30 second in the microwave on separate plate. Top spinach with cheese.
- Add vegetables and dressing to salad. Season to taste with salt and pepper.