Yields 8 servings

• Ingredients
• 1 small eggplant, unpeeled, cubed
• 3 medium peeled carrots, chopped
• 1 red bell pepper, cut into 2-inch pieces
• 1 yellow bell pepper, cut into 2-inch pieces
• 1 zucchini, sliced into 2-inch pieces
• 6 2-inch cauliflower florets
• 6 2-inch broccoli florets
• 6 small white onions, peeled
• 4 plum tomatoes, halved
• 1–2 tablespoons olive oil
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1–2 tablespoons fresh herbs, basil, oregano, thyme, or rosemary

Directions
Preheat oven to 450 degrees F.

In a large bowl toss the vegetables with the olive oil, salt, pepper, and herbs. Spread the vegetables on a large baking sheet. Place in the oven and roast 12 to 15 minutes or until vegetables are tender and lightly browned. Cool to room temperature.

Softer vegetables, such as tomatoes, zucchini, and peppers, require less roasting time, so remove them at the desired doneness.

CREAMY ROASTED GARLIC DRESSING

• Ingredients
• 1/3 cup fat-free sour cream
• 1/4 cup prepared fat-free mayonnaise
• 1 tablespoon olive oil or canola oil
• 2 tablespoons cider vinegar
• 2 tablespoons roasted garlic cloves*
• 3 tablespoons fat-free chicken broth
• 1/2 teaspoon Worcestershire sauce
• 1/8 teaspoon seasoned salt
• Freshly ground pepper to taste

Directions
Stir or shake all the ingredients in a bowl or jar and blend well. Adjust the seasonings to taste by adding more seasoned salt, Worcestershire sauce, or black pepper. Refrigerate dressing 3 to 4 hours to develop flavor before serving. Dressing will stay fresh up to 4 days refrigerated.

* Place 4 to 6 garlic cloves on a small sheet of aluminum foil, spray with cooking spray, and roast.