Roasted Asparagus Salad Recipe

INGREDIENTS:
1 1/2 pounds fresh asparagus
1/2 cup olive oil, divided
1 1/2 tablespoons chopped fresh basil, divided
1/2 teaspoon lemon pepper
1/2 teaspoon salt, divided
1/4 cup balsamic vinegar
1 garlic clove, minced
1 cup halved cherry tomatoes (about 1/2 pt.)
1/2 cup chopped red bell pepper
1/4 cup finely chopped red onion
1 head Bibb lettuce, torn into bite-size pieces

DIRECTIONS:  
1. Preheat oven to 425°. Snap off and discard tough ends of asparagus; remove scales with a vegetable peeler, if desired, Stir together 1 Tbsp. olive oil, 1 1/2 tsp. chopped basil, 1/2 tsp. lemon pepper, and 1/4 tsp. salt in a large bowl.
  
2. Add asparagus to olive oil mixture, and toss gently to coat. Place asparagus on a lightly greased baking sheet. Bake asparagus at 425° for 13 to 15 minutes or to desired degree of tenderness. Cool 10 minutes.

3. Whisk together balsamic vinegar, garlic, and remaining 7 Tbsp. olive oil, 1 Tbsp. basil, and 1/4 tsp. salt. Toss together tomatoes, bell pepper, onion, and 1 Tbsp. balsamic vinegar mixture.

4. Arrange lettuce on individual serving plates. Top with tomato mixture and asparagus. Add avocado just before serving. Drizzle with remaining balsamic vinegar mixture.

Roasted Potato with Mayo Recipe

INGREDIENTS:
3 pounds small red potatoes, cut into 1-inch pieces
1 tbsp olive oil
2 tsps freshly ground black pepper
1/2 tsp kosher salt
2 bacon slices (uncooked), chopped
2 cups diced Vidalia or other sweet onion (about 2 medium)
2 garlic cloves, minced
3 tbsps Dijon mustard
2 tbsps reduced-fat mayonnaise
1 1/2 tbsps honey
1 1/2 tbsps sherry vinegar
1/4 cup chopped fresh parsley

DIRECTIONS:
1. Preheat oven to 400°. Combine first 4 ingredients in a large bowl; toss to coat. Arrange potatoes in a single layer on a jelly-roll pan. Bake at 400° for 40 minutes or until potatoes are tender, stirring once. Transfer potatoes to a large bowl.

2. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 tablespoon drippings in pan; set bacon aside. Add onion to drippings in pan; cook 15 minutes or until golden brown and caramelized, stirring frequently. Add garlic to pan; cook 30 seconds. Add onion mixture and bacon to potatoes; toss gently. Let stand 15 minutes.
  
3. Combine mustard, mayonnaise, honey, and vinegar in a small bowl; stir with a whisk. Add mayo mixture and parsley to potato mixture; toss gently.

Roasted Veggie Salad Recipe

INGREDIENTS:
1 large head of broccoli, florets chopped off from the stalk
1 large zucchini, chopped into half moons 
1 large yellow squash, chopped into half moons 
1 cup cherry tomatoes, sliced in halves 
3 carrots, chopped 
10 oz. portobello mushrooms, sliced 
¼ cup of olive oil 
2-3 tsp. kosher salt 
2 tsp. ground black pepper

DIRECTIONS:
1. Preheat oven to 425 degrees Fahrenheit, In a large bowl, toss all the vegetables together with olive oil, salt, and pepper.
 
2. Divide the vegetables among two jelly roll pans.

3. Roast vegetables for 35-40 minutes, removing the vegetables from the oven every 15 minutes to stir around.