Chef John Folse's Resolution Salad
INGREDIENTS
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3 red onions, peeled and quartered
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3 potatoes, scrubbed and cut into wedges
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2 zucchini, sliced ½ inch thick
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2 yellow squash, sliced ½ inch thick
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2 yellow bell peppers, de-seeded and sliced vertically
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2 orange bell peppers, de-seeded and sliced vertically
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4 small tomatoes, halved or 2 large tomatoes, quartered
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6 large white mushrooms, halved
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3 tbls olive oil
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½ tsp crushed red pepper flakes
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2 tbls chopped basil
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salt and pepper to taste
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6 tbls extra virgin olive oil
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½ c. honey
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2 tbls balsamic vinegar
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juice and zest of 1 lemon
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shaved Parmesan
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