Warm Roasted Vegetable Salad - cooking recipe

Ingredients

5 None red onions, sliced
1 1/4 lb broccoli, cut into florets
2 None yellow peppers, deseeded and chopped
3 None zucchini, sliced
2 1/4 lb small potatoes, peeled and halved
7-8 tbsp olive oil
1 lb cherry tomatoes
1/3 cup honey
2 tbsp mustard
1/2 cup light balsamic vinegar
None None fresh parsley, to garnish

Preparation

Preheat oven to 400\u00b0F. Toss onions, broccoli, peppers, zucchini and potatoes with 3-4 tbsp olive oil, season then transfer to a large roasting pan and bake for 25 mins. Add tomatoes and cook for another 20-25 mins.
To serve, mix honey, mustard and vinegar then gradually whisk in 4 tbsp oil. Toss with roasted vegetables and distribute between 8-10 serving plates. Garnish with parsley.