Hearty Italian Salad with Roasted Veggies

Ingredients

• 8 ounces (225 grams) baby bella mushrooms, cleaned and sliced
• 8 ounces (225 grams) tri-colored baby potatoes, halved
• 1 medium zucchini, unpeeled, sliced
• 8 ounces (225 grams) white asparagus
• oil, for drizzling
• salt, for seasoning
• black pepper, for seasoning
• 1 teaspoon Italian seasoning, divided
• 1 tablespoon Tuscanini Balsamic Vinegar
• 1/2 tablespoon Gefen Cornstarch
• 1/2 teaspoon paprika
• 1/4 teaspoon garlic powder
• 10–12 cups salad greens (I used Verdini Summer Crisp)
• 12–15 grape tomatoes, halved
• 1 ounce (30 grams) feta cheese, crumbled
• 4 scallions, thinly sliced
• 6 tablespoons olive oil
• 2 tablespoons Tonnelli Red Wine Vinegar
• 1 tablespoon Haddar Dijon Mustard
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 clove garlic, minced or 1 cube Gefen Frozen Garlic