Roast vegetable salad
3 large parsnips, peeled, cut into 2-3 inch pieces (about ¼ inch thick)
3 large carrots, peeled and cut into 2-3 inch pieces (about ¼ inch thick)
2 turnips, peeled and cut into 2 inch long x ½ inch wide pieces
1 butternut or acorn squash, peeled and cut into 2 inch long x ½ inch wide pieces
3 leeks, sliced in half lengthwise, rinsed, white parts only, cut into 2 inch pieces
3 tablespoons extra virgin olive oil
1 teaspoon fresh rosemary, chopped fine
1 cup grated manchego cheese
salt and black pepper
Preheat oven to 400 degrees Fahrenheit. Toss the veggies with the oil, rosemary and season with salt and pepper. Roast the vegetables for about 45 minutes or until golden brown and tender. Toss with vinaigrette and mix in the cheese.
3 tablespoons extra virgin oil
1 tablespoon sherry vinegar
salt and pepper
Whisk together the oil and vinegar. Season to taste with salt and pepper.