The dinner salad you could eat every week through summer

From www.chicagotribune.com by Bonnie S. Benwick
The dinner salad you could eat every week through summer

Just the look of this salad is enough to make you want to dig right in, isn't it? It features the interplay of warm and cool, roasted and toasted, soft and crisp.

There's minimal prep work and one-pan ease for the oven-browned chunks of zucchini and tender yellow-fleshed potatoes. I especially...