• 2 1/2 cups chopped new potatoes
• 2 1/2 cups chopped sweet potatoes
• 1 large red onion, chopped
• 1 red bell pepper, chopped
• 12 mushrooms, halved
• 2 medium carrtots, large chops
• 1 TBS olive oil
• 1/2 tsp. salt
• 4 stalks celery, diced
• 1/2 cup chopped parsley
• 2/3 cups chipotle mayo or to taste
• 2 TBS Stone ground mustard

1.Preheat the oven to broil. Toss the potatoes, onion, bell pepper, mushrooms, and carrots with the olive oil and salt. Transfer to a baking dish and spread out in a thin layer.
2.Broil for approximately 25 minutes or until potatoes can be easily pierced with a knife. Remove from oven and cool to room temperature.
3.Place roasted veggies in a bowl and add celery, parsley, mayo and mustard. Toss well and serve in a lettuce cup or over a bed of lettuce.

** Raw Option – Do not cook onion, bell pepper, mushrooms and carrots. Replace potatoes with chopped zucchini and yellow squash.