Roasted Vegetable Salad

• 1/4 cup olive oil
• 1 carrot, peeled and sliced into rounds
• 1 parsnip, peeled and sliced into rounds
• 1 red onion, peeled and sliced
• 1 red bell pepper, deseeded and sliced
• 1 yellow bell pepper, deseeded and sliced
• 1/2 rutabaga, peeled and cubed
• 3 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon honey
• 2 teaspoons lemon zest
• 1 teaspoon paprika

1. Preheat the oven to 375u0b0F.
2. Toss the vegetables with the oil to evenly coat and put in a large roasting pan. Roast for 60 minutes, stirring occasionally to prevent the vegetables sticking.
3. Whisk the honey, zest, paprika, oil, and vinegar together in a small bowl and toss with the vegetables in a large bowl. Serve immediately.

olive oil, carrot, parsnip, red onion, red bell pepper, yellow bell pepper, olive oil, red wine vinegar, honey, lemon zest, paprika

Taken from food52.com/recipes/35839-roasted-vegetable-salad (may not work)