Roasted antipasto salad

For the month of January, I've resolved to eat more veggies! In winter, I crave roasted veg, so I made a variation of my roasted Greek salad but with some zingy Italian ingredients. This is a great meal-in-a-bowl salad, and leftovers get even better than the first day!

Roasted antipasto salad

1 medium red onion, halved and cut into thick slices

10 oz cherry or grape tomatoes

2 bell peppers, any color, sliced

8 oz sliced or halved mushrooms

2 15 oz cans chickpeas, rinsed and drained

2 T olive oil

1 t kosher salt

1 1/4 t dried Italian seasoning

black pepper and red pepper flakes to taste

1 T minced garlic

3/4 cup sliced Kalamata olives, plus a dash of brine to taste

1/3 cup pepperoncini, plus a dash of brine to taste

1/3 cup jarred marinated artichoke hearts, plus a dash of brine to taste

2 T red wine vinegar

shredded parmesan cheese to taste, optional

Preheat oven to 450. In a large mixing bowl, stir together vegetables, chickpeas, olive oil, salt, herbs, and pepper. Pour the mixture onto two large baking sheets.* Place one baking sheet on the top rack of the oven, and the other on the bottom. Bake for 15 minutes, switching the pans from top to bottom halfway through. Veggies should be tender and everything will be a little caramelized. Return the roasted mixture to the mixing bowl, and stir in garlic, olives, pepperoncini, artichoke hearts, and vinegar. Transfer to bowls and top with shredded parmesan cheese. Serves 4-5.

*This recipe works best with two large sheet pans so there is enough space for the air to circulate and brown the veggies. However, if you only have one, you could either halve the recipe OR roast everything but the chickpeas and just add them to the mix after the veggies have roasted.