Roasted Vegetable Salad

Roasted Vegetable Salad

Ingredients

• 1 medium zucchini, sliced into rounds

• 1 medium eggplant, diced into 1-inch cubes

• 1 red bell pepper, sliced into strips

• 1 yellow bell pepper, sliced into strips

• 2 tablespoons olive oil

• ½ teaspoon salt

• ¼ teaspoon black pepper

• 4 cups mixed greens (spinach, arugula, or kale)

• ½ cup crumbled goat cheese (or feta for a stronger flavor)

• ¼ cup toasted walnuts or pine nuts

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Dressing:

• 3 tablespoons balsamic vinegar

• 2 tablespoons olive oil

• 1 teaspoon Dijon mustard

• 1 teaspoon honey (or maple syrup for vegan)

• 1 clove garlic, minced

• Salt and pepper to taste

Instructions

1. Roast the Vegetables:

   • Preheat the oven to 400°F (200°C).

   • On a large baking sheet, toss the zucchini, eggplant, and bell peppers with olive oil, salt, and pepper. Spread them out in a single layer.

   • Roast for 20-25 minutes, flipping halfway through, until the vegetables are tender and slightly caramelized. Let them cool slightly.

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3. Prepare the Dressing:

   • In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, honey, minced garlic, salt, and pepper.

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5. Assemble the Salad:

   • In a large bowl, add the mixed greens. Top with the roasted vegetables, crumbled goat cheese, and toasted walnuts or pine nuts.

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7. Dress and Serve:

   • Drizzle the dressing over the salad just before serving, or serve it on the side.

   • Toss gently to combine and enjoy warm or at room temperature.

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