Roasted Vegetable Salad with Spicy Cilantro Vinaigrette

A healthy salad that makes a perfect summer dinner with the addition of grilled chicken or salmon.  

Salad:
1 red bell pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped
1 red onion, chopped
1 large zucchini, sliced into 1/2-inch rings
1 cup sliced mushrooms
1 cup grape or cherry tomatoes
Extra-virgin olive oil
Salt and pepper
1 teaspoon Italian seasoning
1 avocado, sliced
Mixed greens
Optional: feta cheese, grilled chicken, toasted pepitas

Dressing:
1 cup packed cilantro
1/2 cup extra-virgin olive oil
1/4 cup lime juice
1/4 cup orange juice
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 jalapeno, seeded and chopped
1 garlic clove, minced

Preheat oven to 400° F. Line a roasting pan with foil and then add the vegetables. Drizzle with olive oil, season liberally with salt and pepper and Italian seasoning. Toss to coat. Roast the vegetables in the preheated oven until they are browned on the bottom and softened, about 20 minutes. Cool slightly.

While the vegetables are roasting, prepare the dressing. Put all ingredients into a food processor and blend until smooth.

To make the salad, place a bed of mixed greens onto a plate. Top with roasted vegetables and sliced avocado.  Add feta cheese or grilled chicken, if desired.  Drizzle with dressing. Enjoy!