Roasted Vegetable Salad with Creamy Balsamic Dressing


    • 2 sweet bell peppers, chopped
    • 2 onions, chopped
    • 2 carrots, chopped
    • 1 large zucchini, chopped
    • 1 cup mushrooms, chopped
    • ½ tsp salt
    • 1 tsp coarse ground black pepper
    • 1 tbl grapeseed oil
    • 1 head romaine lettuce (or whatever else you want to use here), chopped
Creamy Dressing
  • ½ block soft tofu
  • 3 garlic cloves, minced
  • ¼ cup balsamic vinegar
  • 1/8 cup Dijon mustard
  • 1/8 cup agave sweetener
  • 1 pinch salt
  • 1 tsp coarse ground black pepper


  1. Preheat the oven to 180 degrees C. Toss the bell peppers, onions, carrots, zucchini, mushrooms, salt, black pepper and grapeseed oil in a large bowl.
  2. Place on a large baking sheet, ensuring it is just one layer thick. Insert into the oven. Bake for 30 to 45 minutes, stirring occasionally, until browned and cooked through.
  3. Blend the ingredients for the dressing together. Remove the vegetables and serve on the romaine, with dressing drizzled over top.

Adapted from:


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