Summer Veggie Salad

Ingredients:

- For the Salad:

- 2 medium beets, diced

- 2 medium carrots, diced

- 1 cup patty pans, sliced

- 1 medium summer squash, diced

- 1 medium turnip, diced

- 1 medium zucchini, diced

- 4 cups salad mix

- 1 cup cucumbers, sliced

- For the Dressing:

- Juice of 1 lemon

- 2 tablespoons olive oil

- Salt and pepper to taste

Instructions:

1. Roast the Vegetables:

- Preheat your oven to 400°F (200°C).

- Spread the diced beets, carrots, patty pans, summer squash, turnip, and zucchini on a baking sheet.

- Drizzle with olive oil, and season with salt and pepper.

- Roast for about 25-30 minutes, or until the vegetables are tender. Stir halfway through cooking.

2. Prepare the Salad:

- In a large bowl, combine the salad mix and sliced cucumbers.

- Add the roasted vegetables once they have cooled slightly.

3. Make the Dressing:

- In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.

4. Assemble and Serve:

- Drizzle the dressing over the salad.

- Toss gently to combine.

- Serve immediately and enjoy!

This simplified recipe focuses on the fresh flavors of roasted vegetables and a light lemon dressing, making it easy and quick to prepare.