DASH DIET ROAST VEGETABLE SALAD

This is one of my absolute favorites while on Phase One of the Dash Diet, this recipe makes for 8 servings, but I often make double it to have plenty of this recipe on hand, planning ahead for your weekly meal add a serving of roast vegetable salad – even to snack on when you get hungry.

Ingredients

2 medium parsnips (cut on an angle about ½ inch thick)

2 medium sweet potatoes (purple ones are so good for you, cut into ½ inch)

2 medium beets (cut into ½ inch slices)

2 medium carrots (cut on an angle about ½ inch thick)

2 medium zucchinis (cut on an angle about ½ inch thick)

2 medium yellow squash (cut on an angle about ½ inch thick)

4 yellow onions

1/3 cup olive oil

1 tablespoon Italian Herbs

1 teaspoon turmeric

Dressing

1 tablespoon Dijon Mustard

2 tablespoons red wine vinegar

2 tablespoons fresh basil

2 tablespoons olive oil

Ground pepper

Directions

Pre heat oven to 400’ F and in a large (6” x 8”) oven proof tray add the olive oil, warm it up for 5 minutes in the oven then take it out and add 1 tablespoon of mixed Italian Herbs. Coat all the vegetables with the oil mixture, stir and rotate them. Roast for 15 minutes, stir and rotate them again and add 1 teaspoon of turmeric and bake for another 15-20 minutes until vegetables are browned and cooked. Remove from oven and set aside to cool.

To make a delicious dressing to go with these roast vegetables combine the mustard, red wine vinegar and fresh basil and a little cracked pepper in a bowl and then add to the roasted vegetables and toss to coat and then serve and enjoy.