Roasted Vegetable Salad

• 1 small butternut squash
• 2 medium yellow squash
• 1 large yellow pepper
• 1 large red pepper
• 1 large red onion, diced
• 1 clove garlic, minced
• 1 Tbsp. olive oil
• 1/4 tsp. salt
• 1/8 tsp. fresh black pepper
• 2 ears fresh corn kernels, cooked
• 2 medium tomatoes, diced
• 6 oz. mesclun

1. Preheat oven to 400u0b0.
2. Make vinaigrette dressing.
3. Dice squash and peppers into 1/4-inch pieces.
4. In large bowl, toss squash, peppers, onion, garlic, olive oil, salt and pepper until vegetables are well coated.
5. Spread vegetables on two large cookie sheets and toast 10 minutes, stirring once.
6. Allow vegetables to cool.
7. Transfer vegetables to a large bowl.
8. Add corn and tomatoes.
9. Toss this mixture and the greens separately with just enough vinaigrette to coat lightly.
10. Arrange greens on salad plate and top with vegetable mixture.
11. Makes 8 servings.

butternut squash, yellow squash, yellow pepper, red pepper, red onion, clove garlic, olive oil, salt, fresh black pepper, corn kernels, tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=50110 (may not work)