Roasted Vegetable Bistro Salad - AMY'S GARDEN

Ingredients

• 5 cups vegetables (you pick!), cut into large chunks
• 1/4 cup olive oil
• Kosher salt and freshly ground pepper
• 1 garlic clove, grated
• Small pinch of smoked paprika
• 4 large eggs
• 1 pound salad mix
• 4 tablespoons Whole Grain Mustard Vinaigrette
• Flaky sea salt (for serving)