Roasted asparagus and vegetable salad

Step 1

Spread asparagus on parchment paper-lined rimmed baking sheet. Drizzle with 1 tbsp (15 mL) of the olive oil; season with salt and pepper. Shake gently to coat.

Step 2

In medium bowl, toss tomatoes with 1 tbsp (15 mL) of the oil, 1 clove garlic and salt and pepper. Spread over asparagus. Bake in 400°F (200°C) oven for about 15 minutes, shaking once, or until asparagus is tender and tomatoes slightly shrivelled. Arrange on platter; set aside.

Step 3

In same bowl, toss mushrooms with 2 tbsp (25 mL) of the oil, Italian seasoning and salt and pepper. Spread on same baking sheet. Bake for 15 minutes, tossing once, or until mushrooms release some juices.

Step 4

In medium bowl, combine remaining oil and garlic, vinegar, honey and salt and pepper. Toss with roasted mushrooms; let marinate for 30 minutes.

Step 5

Just before serving, top asparagus mixture with mushroom mixture and goat cheese. Serve at room temperature.