Roasted Vegetable Salad

Ingredients

• 8 oz bell peppers sweet assorted mini quartered
• 0.5 cup basil fresh chopped
• 0.3 cup flat-leaf parsley fresh chopped
• 2  garlic cloves chopped
• 4 cups napa cabbage coarsely chopped
• 2 tablespoons olive oil 
• 0.5 teaspoon salt 
• 0.3 cup sesame-ginger dressing 
• 2 small zucchini cut into 1/2-inch cubes

Equipment

• frying pan
• oven

Directions

1. Preheat oven to 45
2. Stir together first 5 ingredients.
3. Spread in a single layer on a 15- x 10-inch jelly-roll pan.
4. Bake at 450 for 13 to 15 minutes or until just tender and lightly browned. Cool 20 minutes.
5. Combine roasted vegetables, cabbage, and next 3 ingredients. Chill 30 minutes to 4 hours. Stir just before serving.