Roasted Vegetable and Apple Salad with Spicy Gomasio

Roasted Vegetables & Apples
- 1 red onion, cut into wedges (1)
- 2 zucchini, halved and cut into 1-inch (2.5 cm) pieces (2)
- 1 sweet red bell pepper, cut into 1-inch (2.5 cm) strips (1)
- 1 sweet yellow bell pepper, cut into 1-inch (2.5 cm) strips (1)
- 2 carrots, peeled and cut into 1-inch (2.5 cm) rounds (2)
- 2 Fuji apples, cored, peeled and cut into 1-inch (2.5 cm) pieces (2)
- 1/3 cup canola oil (75 mL)
Spicy Gomasio
- 1/3 cup sesame seeds (75 mL)
- 1 Tbsp kosher salt (15 mL)
- 1 tsp chipotle powder (5 mL)
Roasted Vegetables & Apples
1. Preheat oven to 400°F (200°C). On non-stick foil-lined baking sheets, spread onion, zucchini, peppers, carrots and apples evenly. Drizzle with canola oil and toss to coat.
2. Roast in oven for about 25 minutes, or until ingredients are softened and starting to brown. Rotate racks at the halfway point and tossing ingredients occasionally. Remove from oven and let cool to room temperature.
Spicy Gomasio
1. In a nonstick skillet set over medium-low heat, toast sesame seeds until light brown.
2. While seeds are still warm, in a food processor or coffee grinder, combine with salt and chile powder. Pulse until seeds are partially ground. Remove from processor and let cool.
Salad
1. In a large bowl, place roasted vegetables and sprinkle with 1 tsp per serving of Spicy Gomasio (5 mL). Toss to combine. Serve immediately.