Roasted tomato and veg salad

# 4 large heirloom tomatoes, halved
# 1/4 cup olive oil
# 6 cups fresh spinach
# 3 cups green beans, blanched and cut into 1/2-inch pieces
# 3 cups fresh corn, shaved from the cob
# 3 cups diced red bell peppers
# 3 cups cherry tomatoes, halved
# *Lemon Juice, 1 lemon yields (remove)
# Cilantro, raw, 1 tbsp (remove)

Heat oven to 350°. Place tomatoes on a cookie sheet and brush lightly with oil. Roast 20 minutes, then puree in a blender and strain. Cool puree. Combine next 5 ingredients in a chilled bowl and toss. Add lemon juice to tomato puree and whisk in remaining oil, shallot and parsley. Drip 1/2 cup vinaigrette on the inside rim of bowl, then toss salad again. Sprinkle with salt and pepper.

Number of Servings: 3

Recipe submitted by SparkPeople user CHAKRATEEZE.