Garlic Roasted Vegetable Salad

If summer was for grilling, fall is for roasting, my friends! Let's roast up an array of seasonal vegetables and minced garlic all together on a sheet pan and shake up a super simple Creamy White Italian Vinaigrette for a Garlic Roasted Vegetable Salad to Love.


  • 1 yellow squash, thinly sliced
  • 1 zucchini, thinly sliced
  • 2 ripe tomatoes, thinly sliced
  • 1 red bell pepper, sliced into one inch pieces
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground pepper

  • 3 tablespoons Napoleon White Italian Vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • 2 tablespoons heavy whipping cream
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground pepper
  • 2 heads romaine lettuce, washed and dried and cut into bite-sized pieces


  1. Preheat oven to 425 degrees with oven rack in upper third of oven.
  2. Brush 3 tablespoons olive oil over rimmed baking sheet.
  3. Arrange sliced vegetables in a single layer on prepared pan.
  4. Sprinkle minced garlic over vegetables, and sprinkle with salt and pepper.
  5. Roast in preheated oven for 15 minutes.
  6. In a covered jar, combine 3 tablespoons Napoleon White Italian Vinegar, 2 tablespoons olive oil, 1 tablespoon honey, 2 tablespoons heavy whipping cream, 1/4 teaspoon kosher salt and 1/8 teaspoon freshly ground pepper until thoroughly combined.
  7. Toss romaine with dressing and top with Garlic Roasted Vegetables. Serve warm.