Year-Round Roasted Vegetable Salad Recipe

Year-Round Roasted Vegetable Salad Recipe

  • 1 (1 pound) package Birds Eye® Broccoli, Green Beans, Onions & Peppers
  • 2 tablespoons olive oil
  • 1 head romaine lettuce
  • Balsamic vinegar
  1. Toss the contents of 1 package (1 pound) of Birds Eye Broccoli, Beans, Onions & Peppers in olive oil.
  2. Place them on an oven tray and roast at 450 degrees F for 15 to 20 minutes, turning occasionally.
  3. Chop a head of romaine lettuce into chunky pieces and place in bowl. Add the roasted vegetables and balsamic vinegar to taste; toss gently together.
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