The Red Pepper Sofrito turned out to be an amazing salad dressing.  With the roasted vegetables, I added sauteed shrimp to the mix to make this a more hearty meal.

6 plum tomatoes, cut into quarters
1 large zucchini, halved and sliced
1 large red bell pepper, cut into thin strips
kosher salt
ground black pepper
5 T. olive oil
4 portobello mushrooms, cut into 6 pieces each
1 T. balsamic vinegar
6 C. mixed lettuces
Sofrito vinaigrette

Heat the oven to 350F.  Place the tomatoes, zucchini, and bell pepper on a baking sheet, sprinkle with salt and pepper and drizzle with 2 T. of the olive oil.  Roast for about 35 min.  Add the mushrooms, the additional olive oil, and the balsamic to the rest of the veggies in the oven and bake for another 10 min.  Allow to cool slightly.

To serve, divide the lettuces among 6 plates.  Arrange the grilled vegetables over the top and drizzle with the vinaigrette.  Serve immediately.

Vinaigrette:

1/2 cup of the original Sofrito recipe
1/2 cup olive oil
1/4 cup balsamic vinegar
2 tsp. brown sugar
2 tsp. minced fresh rosemary
salt and pepper to taste

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