2 cups Florida broccoli florets
2 cups Florida cauliflower florets
1 cup Florida carrots, sliced thin
2 cups Florida cucumber, sliced thin
1 cup Florida bell peppers, diced medium
1 cup Florida grape tomatoes, sliced in half
1 cup Florida squash or zucchini
2 tablespoons Florida honey (your favorite)
2 lemons, 1 zested and both juiced
1 teaspoon garlic, minced
1 tablespoon Dijon mustard
1/2 cup extra-virgin olive oil
Sea salt and fresh ground pepper, to taste
Preheat oven to 375 degrees. Combine the broccoli, cauliflower and carrots into a bowl, drizzle with oil, and season with salt and pepper. Toss to combine and pour onto sheet pan. Roast for 10 minutes, remove from heat and allow to cool to room temperature. Meanwhile combine the Florida honey, lemon juice and zest, garlic, mustard, oil, salt and pepper into a small jar and shake vigorously until combined and set aside.
Combine all vegetables into a large bowl and add half the vinaigrette. Toss to thoroughly combine and add extra vinaigrette as needed. Cover and allow to marinate in refrigerator for at least 2 hours and up to 24 hours before serving. (The longer, the better!)
Fresh tip: feel free to skip the roasting instructions and serve as a raw salad!
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