Ingredients
1 red bell pepper, cut in half and seeded
1 teaspoon plus 1 tablespoon olive oil
2 medium yellow squash, cut into 1/2-inch chunks
2 medium zucchini, cut into 1/2-inch chunks
1 small red onion, cut into 1/2-inch chunks
1/4 cup feta cheese
4 cups baby romaine lettuce leaves
Dressing:
2 tablespoons red wine vinegar
2 tablespoons GOLDEN BLOSSOM HONEY
1 tablespoon fresh rosemary, chopped
Honey Tips
Honey Is Sweeter Than Sugar
Due to the high level of fructose, honey is 25% sweeter than table sugar.
Directions
Coat pepper halves with the 1 teaspoon of olive oil. Broil until pepper is charred, about 8-10 minutes. Remove from oven and let cool. Once cool peel off charred skin.
Reduce oven temperature to 400°.
Place squash, zucchini and red onion in a large bowl. Whisk together the remaining tablespoon of olive oil, red wine vinegar, honey and rosemary. Pour over vegetables and toss to coat. Place vegetables on a large baking sheet that has been coated with non-stick spray. Roast until vegetables begin to brown, about 25 minutes, turning several times. Remove from oven and let cool to room temperature. Pour back into bowl and toss with feta cheese.
Divide lettuce between four plates. Top with cooled roasted vegetables.
Serves: 4
Reduce oven temperature to 400°.
Place squash, zucchini and red onion in a large bowl. Whisk together the remaining tablespoon of olive oil, red wine vinegar, honey and rosemary. Pour over vegetables and toss to coat. Place vegetables on a large baking sheet that has been coated with non-stick spray. Roast until vegetables begin to brown, about 25 minutes, turning several times. Remove from oven and let cool to room temperature. Pour back into bowl and toss with feta cheese.
Divide lettuce between four plates. Top with cooled roasted vegetables.
Serves: 4
