Make vinaigrette: in a 2 cup measure, add a few pinches kosher salt and a heaping teaspoon mustard. Pour in vinegar and whisk in olive oil. Set aside.
In a bowl, combine all roasted vegetables. Pour 1/2 cup vinaigrette over vegetables and add 2 tablespoons chopped dill. Serve over mixed greens.
Recipe Courtesy of Gourmet Magazine