WARM BRUSSELS SPROUT, RED PEPPER & ZUCCHINI ROAST WITH SICILIAN VINAIGRETTE

This roasted vegetable salad can serve as a main course for vegetarians along with the potato lasagna. Vary the vegetables if you want to; I like cauliflower and cipollini onions in the mix.

3 lbs (1.5 kg) Brussels sprouts, trimmed

(and cut in half, if large)

6 medium zucchini, cut in 1 inch (2.5 cm) chunks, about 6 cups (1.5 L)

3 red peppers, cut in 1 inch (2.5 cm) chunks

⅓ cup (80 mL) olive oil

Salt and freshly ground pepper

¼ cup (60 mL) oregano sprigs, about 10 sprigs ¼ cup (60 mL) rosemary sprigs, about 6 sprigs ¼ cup (60 mL) parsley sprigs, about 10 sprigs

SICILIAN VINAIGRETTE

½ cup (125 mL) olive oil

3 tbsp (45 mL) lemon juice

2 tbsp (30 mL) chopped fresh oregano 1 tsp (5 mL) chopped garlic

Salt and freshly ground pepper

1 Preheat oven to 425°F (220°C).

2 Place Brussels sprouts, zucchini and red peppers in a large bowl. Toss with oil and season with salt and pepper.

3 Spread out on 2 baking sheets and scatter over oregano, rosemary and parsley sprigs. Roast for 20 to 30 minutes, tossing occasionally, or until vegetables are browned and tender.

4 For vinaigrette, combine oil, lemon juice, oregano and garlic in a food processor or using a hand blender. Process until blended. Season with salt and pepper.

5 Remove and discard herbs then toss vegetables with vinaigrette while hot. Transfer to a serving dish.

Serves 12