Warm Roasted Vegetable Salad

• 5 None red onions, sliced
• 1 1/4 lb broccoli, cut into florets
• 2 None yellow peppers, deseeded and chopped
• 3 None zucchini, sliced
• 2 1/4 lb small potatoes, peeled and halved
• 7-8 tbsp olive oil
• 1 lb cherry tomatoes
• 1/3 cup honey
• 2 tbsp mustard
• 1/2 cup light balsamic vinegar
• None None fresh parsley, to garnish

1. Preheat oven to 400u0b0F. Toss onions, broccoli, peppers, zucchini and potatoes with 3-4 tbsp olive oil, season then transfer to a large roasting pan and bake for 25 mins. Add tomatoes and cook for another 20-25 mins.
2. To serve, mix honey, mustard and vinegar then gradually whisk in 4 tbsp oil. Toss with roasted vegetables and distribute between 8-10 serving plates. Garnish with parsley.

red onions, broccoli, yellow peppers, zucchini, potatoes, olive oil, tomatoes, honey, mustard, light balsamic vinegar, fresh parsley

Taken from recipes-plus.com/api/v2.0/recipes/19652 (may not work)