Summer Roasted Vegetable Salad with Goat Cheese

Husband-Tested Recipe from Alice's Kitchen

I made this delicious summer salad using what I had on hand. My friend, Teri, who had seconds, said I should put it on the blog, so here it is. Every ingredient was either purchased at Lost River Market & Deli or the Orange County HomeGrown Farmers Market. The basil was from our garden, however, it is available at both the store and the farmers market. Make the salad in two parts, the roasted vegetable part and then the salad part. After that, just put them together for a colorful, yummy dinner.

Roasted Vegetable Part
3 plum or Roma tomatoes (I used red and yellow) cut lengthwise into fourths
2 poblano peppers, seeded and cut into strips
1/2 small red onion, cut into chunks
2 portobello mushrooms, stemmed, gills scraped off and then mushrooms should be sliced
2 cloves garlic, minced
2 Tablespoons fresh thyme, chopped (I used the lemon thyme)
2 Tablespoons fresh oregano, chopped
2 Tablespoons fresh parsley, chopped
Extra Virgin Olive Oil
Kosher Salt & Freshly Ground Pepper

Preheat oven to 425 F degrees. Place the vegetables and fresh herbs in a large bowl. Drizzle with olive oil to lightly coat and sprinkle with salt and pepper. Place this mixture on a rimmed baking sheet and roast for about 15 minutes or so until the vegetables become tender and somewhat charred. Meanwhile, prepare the salad part.

Salad Part
1 Tablespoon balsamic vinegar
1 Tablespoon extra virgin olive oil
1 box or bag of baby salad mix
1 Tablespoon fresh basil, stack leaves, roll up the stack and cut into slivers
2 oz. plain goat cheese (feta or blue cheese would be good substitutes)

Put vinegar and olive oil in a small jar and shake until combined. Drizzle this over the salad mixture and toss to lightly coat the lettuce leaves.
Remove the roasted vegetables from the baking sheet with a slotted spatula. Top the salad with the roasted vegetables. Crumble goat cheese on top and sprinkle the whole thing with the basil leaves.