Roasted Vegetable & Arugula Salad

Garlic Rosemary Vinaigrette Ingredients:

2 Tbs Garlic, Chopped
2 Tbs Red Wine Vinegar
2 Cups Extra Virgin Olive Oil
1 Tbs Lemon Juice
2 Tbs Rosemary, Chopped
2 tsp Red Pepper Flakes
Salt & Pepper to taste


  1. Combine all ingredients
  2. Blend in Blender

Roasted Vegetable Ingredients:

1 Yellow Squash
1 Zucchini
1 Red Peppers
1 Green Peppers
1 lb Baby Heirloom Potatoes
1 Small Red Onions
1/4 Cup Extra Virgin Olive Oil
1 Tbs Cup Salt
2 tsp Italian Seasoning


  1. Cut the yellow squash and zucchini in half, length wise and then in diagonal slices
  2. Cut the peppers to match the size of the cut squash
  3. Cut the red onions in quarters
  4. Cut the heirloom potatoes in quarters
  5. Toss veggies in olive oil and season with salt and Italian seasoning
  6. Spread veggies over sheet pan and roast in oven on 400◦ for 15 to 20 min or until tender and starting to brown

Salad Ingredients:

1 recipe Roasted Vegetables
7 oz. Arugula
1/4 Cup Parmesan Cheese, Shredded
18 Jumbo Shrimp
6 oz. Garlic Rosemary Vinaigrette
Salt to taste


  1. Place sauté pan over medium heat and sauté shrimp in small amount of olive oil just until pink. About 5-7 minutes. Season with Salt. Set aside when done.
  2. Place warm Roasted Vegetables on the bottom of a salad platter or bowl
  3. Drizzle vegetables with 1/4 cup of Vinaigrette
  4. Toss arugula with 1/4 cup of vinaigrette and place on top of Roasted Vegetables
  5. Place shrimp on top of salad, drizzle with vinaigrette and garnish with parmesan cheese

Option: Add a grilled piece of focaccia brushed with a bit of olive oil and salt to compliment salad