Green Salad With Roasted Vegetables

1. 1

   Preheat the oven to 425*. Peel the parsnips, carrot, and onion. Cut them in even slices, about 1/8 inch thick.

2. 2

   Pour the olive oil onto a large aluminum baking sheet. Add the sliced vegetables plus the peppers. Sprinkle with salt and pepper and mix well.

3. 3

   Roast in the oven for about 15 minutes, stirring a few times to be sure the vegetables brown evenly. When they look ready, turn off the oven and let them rest in the oven for a few minutes to be sure they are fully roasted. (Sample one if you like, just to be sure.)

4. 4

   Add the olives to the vegetables and then toss it with vinegar. (At this point, the salad can sit for a few hours at room temperature.)

5. 5

   Right before serving, add the greens and toss once again.

* Per serving · 4 servings · Values may vary.