Roasted Carrots and Zucchini Salad

Again looking for those pretty complements to the carrot, I had some zucchini left over from a random purchase and decided to make a healthy Roasted Carrot and Zucchini Salad.

The first thought that comes to mind is 'yay, I get to use herbs!"  This really is an easy-improv kind of dish.  The carrots will be crunchier than the zucchini, so if you want them a little more similar, just half-coin the carrots.  I just coined as much veggies as I needed into a big baking dish, threw in some olive oil, salt, dried herbs and spices, put the lid on, and shook it.  Some dried herbs and spices I recommend: rosemary, parsley, cayenne, chile pepper, garlic, fennel, onion, and the list goes on.  My favorite part of cooking vegetables is the fast orchestration of seasoning a dish that you'll get to enjoy very soon.

Toss in a 400 degree pre-heated oven for 25-30 minutes, according to how you like it.  While it's cooking, go pick whatever fresh herbs you have, such as mint, thyme, green onion, oregano, basil, cilantro, and dill and chop 'em up.  Toss with the roasted veggies.  Dress with lemon juice or balsamic vinegar for a tangier roasted salad.  Enjoy!