Just thinking about this salad makes my mouth water. The great thing about this dinner is that I can throw a pot of pesto pasta on, or make up some wild rice...and if I'm the only one in the mood for salad for dinner, the toppings for my salad make great sides for the rest of the family as well.
Preheat the oven to 375 degrees.
In a large baking dish combine:
1 large portabello mushroom, cleaned and cubed
1/2 of a red bell pepper, cut into 1" pieces
1/2 of a green bell pepper, cut into 1" pieces
1 medium zucchini cut into 1/2" pieces
1 small-medium yellow summer squash cut into 1/2" pieces
A handful of small shallots, peeled or 1 small red onion peeled and quartered
1/4 cup of quality olive oil
4-7 cloves of garlic (depending on your taste), peeled and minced
salt and pepper to taste
Bake for 30 minutes or so, checking for tenderness in the center of the squash.
For the Salad:
1 pound of mixed greens
Lightly toss with my favorite miso dressing. I really love how mild and creamy this dressing is but if they don't sell it near you, you could use a light ranch or caesar dressing.
Top with:The oven roasted veggies, cubed tofu (like my Mama used to make) and a bit of chevre. My family thinks I'm crazy but I love to throw this salad together when the veggies and tofu are still warm...it makes the chevre all soft and melty. I'm drooling again....