Roasted Veg Salad

Preheat oven to 380 F With your handy vegetable peeler peel zucchini’s and carrots into nice long ribbons. Slice eggplant into thin round slicing in half again if its a very large one. Slice butternut into thin pieces. Chunk up the mushrooms (quarters if they are portobello 1/2's if they are buttons) Put all veggies on a large baking sheet and drizzle with olive oil and sprinkle with salt and pepper. toss to coat and stick it in your oven. Cooking times vary but I suggest waiting until the veggies caramelize a bit. After you have taken out the veggies pour a little bit of hot water on sun dried tomatoes and let soak for a couple of minutes (don't let them get too soggy) Once slightly cooled through the salad leave and roasted Veg together in a large bowl, toss in sun dried tomatoes, Halve the avocado, remove pit and scoop out onto salad. Mix Dijon, garlic and salt and pepper than add vinegar stir was throw in the olive oil and pour dressing on salad. Yummy!