Roasted Vegetable Salad with Ranch

Salad

Ingredients

Ranch Dressing

1 teaspoon white vinegar

1/2 teaspoon sugar

1 cup mayonnaise

3 tablespoons whole buttermilk

1 tablespoon finely grated, sweet onion

1/2 teaspoon freshly minced, garlic

1 1/2 teaspoons finely chopped, fresh Italian parsley

1/2 teaspoon freshly zested lemon

Salt & pepper, to-taste

Roasted Vegetables

2 pounds Fingerling potatoes, skins on Cut larger potatoes in half lengthwise.

5 carrots cut into 3rd's lengthwise and then cut in half.

5 celery stalks cut into 1 inch pieces

2 ears of corn in their husks

Olive oil

Salt & pepper

Toppings

1/3 cup grated, white cheddar cheese

Freshly chopped, Italian parsley

Green onions, thinly sliced

1/2 pound bacon, cooked crispy and chopped.

3 hard boiled eggs, sliced

1/3 cup toasted pecans

Sea salt

Fresh cracked black pepper

Roasted Vegetable

with Ranch Dressing

Directions

Preheat oven to 400F.

Ranch Dressing

Add the vinegar & sugar to a small mixing bowl and whisk to dissolve. Add the remaining ingredients and whisk until smooth.

Roasted Vegetables

Place all vegetables in a large bowl drizzle with olive oil and season with salt and pepper. Pour out onto a large baking sheet lined with parchment paper and spread out.

Place in the oven on the center rack and then place the corn directly on the rack below it. Roast for 25-30 minutes until the potatoes and carrots are tender and nicely browned. Remove everything from the oven and let cool. Remove the corn from the husks and silks and then slice off the corn using a sharp knife.

Arrange all the vegetables onto a platter, season with more salt & pepper if needed and add the toppings. Drizzle with the Ranch dressing and serve.