Roasted Veggie Salad

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Step 1

Cube up the potatoes, coat in oil and seasonings and roast at 425 for 15 minutes.

Step 2

Chop the broccoli into florets, coat them like the potatoes, and add them to the pan. Squirt a little of the lemon juice on the broccoli. Roast another 15 minutes.

Step 3

I improv the amounts for the dressing but finely chop/blend parsley with EVOO, red wine vinegar, lemon juice, and seasonings

Step 4

Get the veggies out of the oven. Drain a can of cannelini beats and crumble up the feta. Combine all the ingredients in a big bowl with the dressing.