Red Lentil and Roasted Vegetable Salad

Ingredients

• 1  cup diced zucchini (3/4-inch pieces)
• 1  cup diced yellow squash (3/4-inch pieces)
• 1/2  cup diced sweet onion (1/2-inch pieces)
• 2  tablespoons olive oil
• 1 1/2  cups red lentils, rinsed
• 2  tablespoons balsamic or white balsamic vinegar
• 1  large clove garlic, minced
• 1/2  teaspoon salt
• 1/4  teaspoon freshly ground black pepper
• 1/3  cup shredded fresh basil leaves
• 1/4  cup (1 ounce) herbed or plain crumbled goat cheese

Directions

Combine vegetables in a shallow roasting pan or jelly-roll pan. Drizzle with 1 tablespoon oil; toss to coat lightly. Roast in a 425° oven for 15 to 20 minutes or till vegetables are crisp-tender and begin to brown on edges stirring once. Meanwhile, simmer lentils, covered in 4 cups water in a medium saucepan about 10 minutes or till just tender. Drain lentils.

Combine lentils and roasted vegetables in a large bowl. Combine remaining 1 tablespoon oil, vinegar, garlic, salt, and pepper; add to lentil mixture with basil and toss well. Serve warm or at room temperature, sprinkled with crumbled goat cheese.