INGREDIENTS:

1.       1 Head of Cauliflower

2.       ½ Head of Broccoli

3.       2 Carrots

4.       5 Scallions

5.       1 Large Onion

6.       10 Cherry Tomatoes

7.       1 C Parsley

8.       1 C Capers

9.       1 Tbs Sesame Seeds

DIRECTIONS:

1.       Turn oven to Convectional broil @ 450F.

2.       Slice cauliflower and broccoli into florets. Slice onion. Cover cookie sheet with parchment paper, place all veggies on the cookie pan and roast for 15 minutes on the middle rack. Once cooked, let them rest for a few minutes.

3.       Slice carrots and scallions. Divide green and white parts of the scallion. (White part will be used in the dressing.)

4.       Slice each tomato in half.

5.       Chop parsley.

6.       In a large bowl, combine all roasted and raw vegetables, capers and parsley. Add dressing. Mix really well. Sprinkle sesame seeds. Can be served either room temperature or cold.

DRESSING:

1.       1 Lemon

2.       2 Tbs Sesame Oil

3.       ¼ C Olive Oil

4.       2 Tbs Mustard

5.       1 Tbs Fresh Ginger, graded.

Wisk all the ingredients together.  Add white part of scallions. Mix well.