Ingredients
2 carrots, cut into 2-inch matchsticks
1 medium zucchini, quartered lengthwise and cut into 1-inch chunks
1 small red onion, cut into wedges, layers separated
2 tablespoons olive oil
Coarse salt and ground pepper
1 tablespoon sherry or balsamic vinegar
1 small head Boston lettuce, torn into bite-size pieces
1/4 cup crumbled goat cheese (1 ounce)
Preparation
Preheat oven or toaster oven to 450 degrees. On a rimmed baking sheet, toss carrots, zucchini, and onion with 1 tablespoon oil; season with salt and pepper.
Roast until vegetables are tender and browned, 20 to 25 minutes, tossing once.
In a serving bowl, whisk together vinegar and remaining tablespoon oil; season with salt and pepper. Add lettuce, and toss. Top with roasted vegetables and goat cheese.
