Roasted Vegetable Salad with Chimichurri Sauce

YIELD: 6-8 servings

6 large carrots, peeled, trimmed and cut into a large dice

2 medium sized yellow turnips, peeled and cut into large dice

2 medium sized red onions, peeled and cut into large dice

2 red bell peppers, cut in half, seeded and cut into large dice

1/3 cup olive oil, plus ½ cup

4 Tbsps. kosher salt, plus 1 Tbsp.

2 Tbsps. black pepper

1 cup Italian flat leaf parsley

1 cup cilantro

4 garlic cloves

4 Tbsps. lemon juice

½ red onion, peeled and minced

½ tsp. red pepper flakes

1.     Preheat oven to 400°F. Place carrots in a medium sized mixing bowl. Season with salt, black pepper and olive oil. Toss well and arrange in a single layer on a baking sheet. Place baking sheet into over and roast until carrots are tender and lightly browned. Remove, cool and reserve.

2.     Repeat above process with the turnips, red onions, red and green  peppers. All vegetables must be cooked by themselves, as they all have different cooking times.

3.     For the Chimichurri sauce, combine cilantro, parsley, garlic, lemon juice, red onions and pepper flakes in the bowl of a blender or food processor. Turn unit on and slowly add the ½ cup of olive oil until all ingredients are well combined. Allow sauce to rest for 15-20 minutes before using. Taste and adjust seasoning if needed.

4.     Place chilled roasted vegetables in large mixing bowl. Slowly incorporate the chimichurri sauce and mix well. Arrange in serving dish.

Recipe: Tom Barton, campus executive chef, Northeastern University