Chopped Vegetable & Bean Salad

I got this recipe from "Experience Life" magazine - it's a magazine put out with my gym membership at LifeTime Fitness.

Makes 4 servings

For the dressing:
2 T red wine vinegar
1/2 t salt
1/4 t black pepper
2 T olive oil

For the salad:
1 large head romaine lettuce, chopped
1/2 c peeled and diced cucumber
1/2 c diced red bell pepper
1/4 c diced yellow bell pepper
1/4 c diced red onion
1/4 c diced black olives
3/4 t chopped fresh oregano
2 t chopped fresh basil
3/4 c diced tomato
3/4 c cooked white beans
1/2 c cooked garbanzo beans
1/2 c chopped hearts of palm

In a small bowl, combine red wine vinegar, salt and pepper. Add olive oil and beat well with a wire whip.

In a large bowl, combine salad ingredients. Add salad dressing and toss lightly. Divide equally into large salad bowls.

Roasted Vegetable Soup

4 Servings

This delicious, vegetable-filled broth can be served by itself or used as a base for other soups. The vegetables used in this soup are often just added to soup liquids for cooking. This recipe oven-roasts them first, enhancing their flavor. Your kitchen will fill with the aromas of the roasting vegetables evoking old-fashioned, home-style meals. Comfort food at its finest.

Ingredients:
3 large carrots, peeled and coarsely chopped
3 stalks celery, coarsely chopped
1 large onion, coarsely chopped
1 tablespoon extra-virgin olive oil
8 cloves garlic, chopped
4 cups water
1/4 cup dried mushroom pieces (Italian porcini, if possible)
1/4 teaspoon dried thyme
Salt and black or red pepper to taste

Instructions:
1. Preheat oven to 500 degrees F. Place the carrots, celery, and onion in a small (8 x 8 inch) nonstick pan or dish with the olive oil. Toss to coat the vegetables. Bake for 10 minutes.

2. Remove pan from oven, add the garlic, and toss again. Bake for another 10-15 minutes until the vegetables are browned.

3. Remove pan from oven, add 1 cup of water and stir to loosen any vegetables that may be stuck. Pour this into a pot with the remaining ingredients. Bring to a boil, reduce heat, cover, and simmer for 30 minutes.

4. Season to taste with salt and black or red pepper, and serve or use as the base for other soups, stews, or pasta dishes.