4cupassorted vegetablessliced into large chunks (Best: bell peppers, zucchini, red onion)
2T.olive oil
1/2c.crumbled goat cheese
4c.field greens or baby spinach leaves
Vinaigrette:
1/4c.balsamic vinegar
3/4c.extra virgin olive oil
2tsporange juice
1/2tsporegano
salt and pepper
Instructions
Place a baking stone in the oven. Preheat oven to 400 degrees.
In a large bowl, toss the sliced vegetables with olive oil and salt and pepper.
Place veggies on baking stone and bake for 20-25 minutes, until browned and soft.
Meanwhile, prepare vinaigrette:
Combine vinegar, orange juice, and spices in a medium bowl. Slowly pour in olive oil as you vigorously whisk the vinegar. Continue until well-combined.
Arrange two plates with equal portions of field greens. Top with cooked vegetables, goat cheese, and drizzle with vinaigrette.
Serve with whole-grain bread, if desired.
Notes
Try roasting the vegetables on your grill. Simply wrap in foil and cook over med-high heat for 20 minutes.