For an outdoor bbq this weekend... I want to make a roasted veggie salad, to be eaten at room temp. It needs to be sturdy enough to be made on Thursday night and eaten on Friday or Saturday, and also to survive an unrefridgerated 2 hour bus ride. Is this a possibility? I was hoping not to have things get too smushy. I'm leaning towards hearty veggies like broccoli, carrots, onions. I also have zucchini, green onions, and a green bell pepper I could use, but wasn't sure if they were sturdy enough for the job. My first instinct is to simply dress in evoo and balsamic, but I thought someone might have a good suggestion for a fresher-tasting take -- sesame oil and rice vinegar? Any great long-lasting recipes? Or tips for how to keep things from getting icky? Or, alternately, something else veggie-ful that would be a welcome addition to a bbq and would survive the time/bus ride prerequisites? Thanks in advance!