Recipe courtesy of Gourmet Magazine
Show: Cooking Live
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4 to 6 servings



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.

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