The prep is really simple. You don't even have to peel the onions. Sprinkle with a little olive oil and sea salt. (Lucky me, a friend had just sent me a gift of sea salt) You place the tray of veggies in the oven and roast them until they are blackened.
The other change that I made was not to add any additional olive oil to the dressing. That worked out fine as there was enough oil left over from the roasting. Despite, my faux pas I will be making this again. It was full of bright flavor and a snap to make.
I found this recipe at jamieoliver.com. It is a very generous site loaded with tempting recipes. I liked his rating system; Super Easy, Not Too Tricky and Showing Off. The roasted salad was rated Not Too Tricky. Actually, if you pay attention to how you cut the veggies, it is really quite easy.
There are quite a few delicious-looking Jamie Oliver recipes at IHCC. Why don't you check them out?