Salad Greens with Roasted Vegetables and Potatoes

Serves 4

3-4 red potatoes, washed and cut into ¾ inch cubes
¼ cup olive oil
¼ tsp. kosher salt
¼ tsp. freshly ground black pepper
½ tsp. dried basil
½ tsp. dried oregano
½ tsp. dried thyme
1 clove garlic, minced
½ lbs. fresh green beans, snapped in half, stems removed
1 yellow bell pepper, cut into ¾ inch chunks
1 red onion, cut into ¾ inch chunks
1 head Romaine lettuce, chopped or 6 cups mesclun greens mix
2 handfuls fresh baby spinach
½ cup grape tomatoes
1 recipe Balsamic vinaigrette (recipe below) or store-bought

Preheat oven to 500°F.
Toss potatoes in a large bowl with olive oil, spices, and garlic. Spread seasoned potatoes on baking sheet and roast in preheated oven for 15 minutes.
Meanwhile, toss green beans, peppers, and onions in same bowl used for potatoes.
After potatoes have roasted for at least 15 minutes, remove from oven. Turn oven to broil setting. Add beans, peppers, and onions to potatoes and stir. Roast for an additional 10 minutes.
Toss lettuce, spinach, and tomatoes in a serving bowl. Add roasted vegetables. Toss with balsamic vinaigrette.

BALSAMIC VINAIGRETTE: In a screw top jar combine ¼ cup olive oil, 2 Tbs. balsamic vinegar, pinch dried oregano, pinch dried thyme, and kosher salt & pepper to taste. Shake vigorously.

- Laura Sprague, from Jeannie Sprague