Roasted Vegetable Salad With Black Pepper Balsamic Vinaigrette | Oregonian Recipes

Ingredients

• 2 tablespoons balsamic vinegar
• 2 tablespoons flaxseed oil
• 1/4 cup apple juice
• 1 tablespoon freshly cracked black pepper
• 1/4 teaspoon garlic powder
• 1 teaspoon Dijon mustard
• 2 tablespoons coconut oil
• 1/2 pound purple potatoes (or use fingerling or small red potatoes), quartered and cut into 1/2-inch thick slices
• 1 sprig rosemary, cut in half
• 1-2 cloves garlic, minced
• 2 medium zucchinis, cut into 1/2-inch cubes
• 1/2 medium eggplant, peeled, cut into 1/2-inch cubes
• 4 servings mixed baby greens (about 8-12 cups total)
• Sea salt and freshly ground black pepper