Red lentils provide earthy flavor to this roasted vegetable salad of zucchini, yellow summer squash, and onion. Balsamic vinegar adds zip and crumbled goat cheese adds tartness to this Mediterranean-style salad recipe.
Combine vegetables in a shallow roasting pan or jelly-roll pan. Drizzle with 1 tablespoon oil; toss to coat lightly. Roast in a 425 degree F oven for 15 to 20 minutes or till vegetables are crisp-tender and begin to brown on edges stirring once. Meanwhile, simmer lentils, covered in 4 cups water in a medium saucepan about 10 minutes or till just tender. Drain lentils.
Combine lentils and roasted vegetables in a large bowl. Combine remaining 1 tablespoon oil, vinegar, garlic, salt, and pepper; add to lentil mixture with basil and toss well. Serve warm or at room temperature, sprinkled with crumbled goat cheese. Makes 6 servings.