Roasted Kale, Vegetable, And Bean Salad

• For Vegetables:
• 5 Oz of Baby Kale (or Regular Kale, with Ribs removed)
• 1/2 Bunch of Cilantro, Chopped finely (you can leave stems attached)
• 1/2 package of white mushrooms, diced
• 1 green pepper diced
• 2-3 Large Carrots, peeled and then diced
• 1 Can of Garbanzo Beans, Unwashed but with juice drained
• 1/2 Package of Pasta, cooked
• 1/3 Lb of Cooked Chicken breast diced (Optional)
• Marinade:
• 1/8 Cup of Olive Oil
• 6 Cloves of Garlic, Finely Chopped
• 2 Tbsp White Wine Vinegar
• 1 Tsp Fresh Lime Juice
• 1/4 tsp salt
• 1/4 tsp pepper

1. Heat oven to 375F
2. Combine chopped vegetables EXCEPT chick peas in a small-medium sized baking dish . Add chicken, if preferred.
3. Combine marinade ingredients and let sit while oven warms up
4. Once at desired temperature, Mix marinade and ingredients all together in baking dish before placing in oven
5. Bake for 30m while rotating vegetables every 10 minutes.
6. When time is up, add in the chick peas, mix once more, and enjoy!
7. (It is even better the next day, cold =)

vegetables, regular kale, cilantro, white mushrooms, green pepper, carrots, garbanzo beans, pasta, chicken, marinade, olive oil, garlic, white wine vinegar, lime juice, salt, pepper

Taken from www.epicurious.com/recipes/member/views/roasted-kale-vegetable-and-bean-salad-52903931 (may not work)