This is a light, quick, veggie salad that was filling and tasty Make Peanut Sauce by mixing: 1/3 c peanut butter 2 T soy sauce 2 T rice vinegar 1T sesame oil 1t lemon juice Set aside while you chop the vegetables (or use pre-chopped or leftovers): I just used equal amounts, about a handful, enough for two people with the above sauce: Lettuce Spinach Cucumber Carrot Broccoli Yellow or Orange Bell pepper Avocado etc. Top with chopped mint and cilantro, sliced almonds (or peanuts) , a handful of crushed dried ramen noodles and a chopped medium boiled egg (chicken , etc. would work too) Tasted good immediately and chilled for later. If its too much liquid dressing for your taste, just add a bit more peanut butter to thicken
Prepare your preferred combination of sliced vegetables of consistent thickness: potatoes, new potatoes, parsnips, red beets, yellow beets, leeks, red onions, sweet potatoes, carrots, whole garlic cloves, cauliflower, broccoli . colored bell peppers, zucchini , etc. Place your thickly sliced vegetables in a large bowl and drizzle with Olive oil Sprinkle generously with salt and cinnamon Mix with your hands until all surfaces are well and evenly coated. Spread evenly on a silpat on a cookie sheet. Roast the veggies at 375º until they are tender and toasty. Timing depends on the thickness of your slices, anywhere from 20-40 minutes.