Roasted Vegetable Salad

Ingredients:

2 medium eggplants (seeded)
4 medium carrots (peeled)
4 medium red potatoes
1 medium squash (scrubbed)
2 sweet red peppers (seeded)
1 medium shallot or red onion (peeled)
1 tablespoon fresh rosemary (chopped)
1 teaspoon fresh parsley (diced)
½ teaspoon roasted garlic powder
5 tablespoon extra-virgin oil or vegetable oil
1 tablespoon lemon juice
1 teaspoon vinaigrette or dry sherry
Salt and black pepper to taste

Preparation:

1st Step: Wash the eggplants, carrots, potatoes, squash, peppers, shallot and tap dry; Chop as desired;

2nd Step: Mix four tablespoon of oil with rosemary, pinch of salt and marinate the vegetables as follows: (a) potatoes, carrots and shallot together (b) squash, eggplants and peppers together;

3rd Step: on a non-stick baking pan, roast the potatoes, carrots and shallot for 15 minutes;

4th Step: To the roasting vegetables, add the marinated squash, eggplants and peppers; mix well and roast for 15 minutes; Remove from heat and keep it at room temperature;

5th Step: Prepare the salad dressing: Mix one tablespoon oil, lemon juice, roasted garlic, parsley, vinaigrette or dry sherry, black pepper and salt; Whisk it well until the mixture is smooth and thick;

6th Step: At the time of serving, add the salad dressing to the vegetables; serve it at room temperature or if cold salad is desired, mix the vegetables with the dressing and keep it in the fridge.