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Roasted Vegetable Salad with Goat Cheese

kept byJmwil

2 carrots, cut into 2-inch matchsticks
1 medium zucchini, quartered lengthwise and cut into 1-inch chunks
1 small red onion, cut into wedges, layers separated
2 tablespoons olive oil
Coarse salt and ground pepper
1 tablespoon sherry or balsamic vinegar
1 small head Boston lettuce, torn into bite-size pieces
1/4 cup crumbled goat cheese (1 ounce)



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