Did you ever think of roasting frozen vegetables? Try it...then toss them with some lettuce and a drizzle of balsamic vinegar, and you've got an exquisite salad.
cost per recipe: $2.38
The price is determined by the national average.
ounces (1 package) frozen harvest vegetable blend (broccoli, carrots, red peppers, onion, mushrooms, sugar snap peas)
medium head romaine lettuce, chopped (about 9 cups)
tablespoons olive oil
tablespoon balsamic vinegar
Heat the oven to 450°F. Place the vegetables into a roasting pan. Drizzle with the oil and toss to coat.
Roast for 15 minutes or until the vegetables are lightly browned. Place the lettuce into a large bowl. Add the vegetables and balsamic vinegar and toss to coat.