Garlic Roasted Vegetable Salad

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• 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

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• 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

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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.

Enjoy!

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