Roasted Vegetable Salad

Directions

1. 1
   Preheat oven to 400°.
2. 2
   Make vinaigrette dressing.
3. 3
   Dice squash and peppers into 1/4-inch pieces.
4. 4
   In large bowl, toss squash, peppers, onion, garlic, olive oil, salt and pepper until vegetables are well coated.
5. 5
   Spread vegetables on two large cookie sheets and toast 10 minutes, stirring once.
6. 6
   Allow vegetables to cool.
7. 7
   Transfer vegetables to a large bowl.
8. 8
   Add corn and tomatoes.
9. 9
   Toss this mixture and the greens separately with just enough vinaigrette to coat lightly.
10. 10
    Arrange greens on salad plate and top with vegetable mixture.
11. 11
    Makes 8 servings.