Roasted Veggies with Cilantro Vinaigrette

It has been a journey over the past few years getting my family to embrace their veggies.  They eat them, but they never say, “Wow!  Please make me some broccoli mom!”…Roasting veggies seems to bring out a different flavor, but adding a vinaigrette makes it more of a salad and adds even another layer of flavor and takes some bitterness away that some vegetables may have. 

VEGGIES:
This is your choice…use what you have on-hand:  mushrooms, squash, zucchini, peppers, garlic cloves, artichokes, eggplant, carrots, onions, leeks,  etc. (I also add a fresh tomato to slice for the final plating)
Macadamia Nut Oil
Sea Salt
Ground Pepper

VINAIGRETTE:
1/4 cup olive oil
1/4 cup balsamic vinegar
1/2 cup fresh cilantro

Pre-heat oven to 350 degrees. Chop veggies.

Line 1-2 baking sheets with parchment paper. Scatter veggies in a single layer on the baking sheets. Drizzle lightly with macadamia nut oil. Season with salt and pepper.

Cook for 45-50 minutes.

While veggies are cooking, place vinaigrette items in a food processor and blend. Refrigerate until ready to use.

Remove veggies from the oven and place on a serving platter. I also add a row of fresh tomatoes. Drizzle with the vinaigrette.

Enjoy!

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