Yields2 ServingsPrep Time20 minsCook Time25 minsTotal Time45 mins
Roasted Veggie Ingredients
½large eggplant, medium dice
1small onion, sliced into rings 1/4 in. thick
1medium size Yukon Gold potato, sliced 1/8 in. thick
2tbspextra virgin olive oil
½tspsea salt (divided)
⅛tspground black pepper (divided)
2cupsfresh spinach or arugula (or lettuce of your choice)
1roasted red pepper, chopped (Cento brand was used)
2tbsproasted red pepper liquid
¼cupgolden raisins, reconstituted in warm water
2tbsproasted sliced almonds (Fresh Garden brand was used)
¼cupfeta cheese, crumbled
Salad Dressing Ingredients
1tbspred wine vinegar
1tbspextra virgin olive oil
dash of sea salt and ground black pepper
3-Step Basil Oil (click link below for recipe)
Roasted Veggie Directions
- Preheat the oven to 425 degrees F. Line a large baking sheet with foil (for easy cleanup) and spray lightly with cooking spray. Sprinkle the baking sheet with some of the salt and pepper and place the sliced eggplant, onions, and potato on the tray. Then, drizzle the olive oil over the top of the veggies and sprinkle them with the remaining salt and pepper. Roast them for 20-25 minutes until golden brown, flipping them once halfway through cooking.
- On a large plate, layer the spinach and roasted veggies. Then, add the red peppers and splash the red pepper liquid all over the veggies. Next, add the raisins, almonds, and feta. Pour the salad dressing all over (oil and vinegar).
- Lastly, drizzle on some basil oil (see recipe link below).