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Roasted Vegetable Salad
February 06, 2019

I made this to eat as a hot vegetable side dish. I added mushrooms, thinly cut celery, tiny baby carrots, and didn't use any of the dressing ingredients. Delicious and will definitely make it again. I roasted the vegetables, mixed them together, and stored them in the refrigerator overnight. 15 minutes was the perfect baking time to get the veggies tender crisp, so I can reheat tomorrow without them becoming limp and soggy.

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