Vegetarian Salad with Roasted Zucchini and Portobello Mushrooms

For dinner I was thinking about one of my favorite veggie sandwiches from Whole Foods. It is served with cooled roasted portobello mushrooms and generous portions of roasted zucchini sliced right down the middle.

I also got a recipe from Liberty Heights Fresh that I wanted to try. The only addition I made was adding some lemon juice to freshen it up and add a bit of acidity.

Creamy herb dressing

1/2 cup Italian parsley, chopped
2 tbsp. chopped fresh dill
1 scallion
1/2 cup sour cream (or crème fraiche)
1/2 cup plain yogurt
1 garlic clove
1 tbsp. extra-virgin olive oil
salt and pepper to taste

*I added lemon juice as well

1. Put parsley, dill, scallion, and garlic in food processor and chop until fine. Add crème fraiche, yogurt, olive oil and salt and pepper and process to combine.

*This dressing can be made a few hours before serving and can keep for about a week.

I cut the zucchini length-wise in about 4 slices each and roasted the portobellos whole as well as some red onion slices in white truffle infused olive oil (thanks Matt!), a sprinkling salt and pepper in a 400 degree oven until soft throughout (be careful to not make it too soft!).

I let the veggies cool a bit and then cut to the sizes I wanted. While they were cooling I cut thin slices of fennel bulb and tossed with dressing and baby romaine. Finally I added the veggies and crumbled some local Beehive Cheese Company Emigrant cheese (what they call a thankful mistake) a hybrid of parmigian and cheddar which produced a sweet, tangy, fruity, and creamy delight. I would have to agree it was a thankful mistake! One of my favorites from Beehive Cheese Compay to date.

I didn't serve it with any bread which I normally would, because I made punitions for dessert. Recipe and pics might be included in an upcoming post.

Enjoy!