Crunchy Veggie Salad

By Chanee from Kosher.com

 Ingredients:

• 1 pound string beans, trimmed
• 1 can whole baby corn
• 1 container bella mushrooms, sliced
• 1 small red onion, quartered
• 3-4 cloves of garlic, diced
• Pinch of salt
• 1 tablespoon lemon juice
• ½ tablespoon balsamic vinegar
• 2 tablespoons olive oil
• Honey, for drizzling
• Handful toasted, slivered almonds

Directions:

Preheat oven to 350 degrees. Line cookie sheet with parchment paper.

Mix all ingredients together and spread onto a pan in a single layer. Roast for 15 minutes. The veggies should be a little tender.

Remove from oven. Drizzle with honey and return for five minutes.

Add nuts right before serving. Serve warm or cold.