T'is the season for roasted vegetables - any combination of veggies, tossed lightly with oil and roasted in a hot oven until tender and beginning to brown seems to make the perfect side dish to any supper this time of year, a delicious breakfast alongside a couple of fried eggs, or a satisfying salad topping! The carrot, zucchini, and red onion called for in this recipe are really only suggestions - choose whatever veggies you like best!
YIELD: 4 quart-sized salads
- 2 medium carrots, peeled and sliced into half-moons
- 1 medium-large zucchini, quartered
- 1 medium red onion, cut into
- 5 tbsp olive oil, divided
- kosher salt and freshly-ground pepper, to taste
- 1/4 c balsamic vinegar
- 4 boneless, skinless chicken thighs, grilled or broiled
- 2 heads butter lettuce, roughly torn into bite-sized pieces
- 4 oz goat cheese (individually-wrapped rounds work great!)
- Roast the vegetables: toss the carrot, zucchini, and red onion with 1 tbsp olive oil; season with salt and pepper. Roast veggies on a sheet pan at 450 degrees Fahrenheit for about 20 minutes, or until they are tender and browned. Cool.
- Pack the salads: add 1 tbsp olive oil and 1 tbsp vinegar to each of 4 tall quart-sized containers; season with salt and pepper. Layer the chicken, roasted vegetables, and butter lettuce in the jars. Add 1 goat cheese round to each jar. Refrigerate until serving.
- Enjoy your salad: invert your salad onto a plate or into a bowl. Top with goat cheese.
TIME-SAVING TIPS: Use store-bought roasted vegetables from the deli counter instead of making homemade roasted vegetables.
SPECIAL DIET SWAPS: This salad is gluten- and nut-free as-is. For a vegetarian salad, omit the chicken. For a vegan salad, substitute 14 oz extra-firm tofu, seasoned and grilled or broiled, for the chicken and goat cheese.
Food styling, photography, and infographics by Robert Campbell.