Tex-Mex Salad with Roasted Vegetables and Sun-Dried Tomato Dressing

1.Read the entire recipe card. Preheat the oven to 450°F. Start preparing the recipe while the oven comes to temperature. Wash and dry all produce. Medium dice the orange bell pepper. Halve and thinly slice the zucchini. Halve and deseed the lemon. Roughly tear the basil. Husk the sweet corn. Finely chop the sun-dried tomatoes.

2.Prepare two aluminum foil lined baking sheets. In a large bowl, add the zucchini, orange bell pepper, Tex-Mex Spice Mix and 1 tbsp of oil. Season with salt and pepper and toss to combine. Cover the two sheets, arrange the vegetables in an even layer. Add the sweet corn and drizzle with 1 tsp of oil. Move the sheet into the oven and roast for 18-22 min, stirring halfway through, until softened. When cool enough to handle, shave the corn kernels off using the knife in a downward motion.

3.While, in a medium bowl, whisk the Dijon mustard, sun-dried tomatoes, juice from the lemon and 1 tbsp of oil.

4.Drain and rinse the pinto beans. Return the roasted vegetables to the bowl and add the pinto beans. Drizzle ¾ of the sun-dried tomato dressing and toss to coat. Plate the Tex-Mex salad and garnish with the basil. Crumble the goat cheese over top. Drizzle the remaining dressing.