Roasted Rumble-Bumble With Roasted Red Pepper Sauce

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Washington Post

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Ingredients

1 jar (12 ounces) roasted red peppers, drained

1 1/2 to 2 tablespoons half-and-half (may substitute nonfat half-and-half)

1 1/2 teaspoons red wine

1 tablespoon lemon pepper, such as Lawry's (or combine 1 1/2 teaspoons grated lemon zest, 3/4 teaspoon salt and 1/4 teaspoon freshly ground pepper)

3/4 teaspoon salt

1 tablespoon plus 2 teaspoons extra-virgin olive oil

1/2 cup carrots, sliced in rounds

1/2 cup broccoli florets

1/2 cup sliced red onion

1/2 teaspoon dried basil

1/2 teaspoon dried dill weed

1/2 cup asparagus (tough ends removed), cut into 2-inch lengths

1/2 cup zucchini, cut into rounds

1/2 cup sliced mushrooms

1/2 cup dried red beets, cut into 1/2-inch dice

2 cups mesclun greens

1/2 cup goat cheese

1/2 cup chopped plum tomatoes or vine-ripened tomatoes

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