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Warm Roasted Veggie Salad

Yields2 ServingsPrep Time20 minsCook Time25 minsTotal Time45 mins

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Roasted Veggie Ingredients
 cooking spray
 ½ large eggplant, medium dice
 1 small onion, sliced into rings 1/4 in. thick
 1 medium size Yukon Gold potato, sliced 1/8 in. thick
 2 tbsp extra virgin olive oil
 ½ tsp sea salt (divided)
  tsp ground black pepper (divided)
Salad Ingredients
 2 cups fresh spinach or arugula (or lettuce of your choice)
 1 roasted red pepper, chopped (Cento brand was used)
 2 tbsp roasted red pepper liquid
 ¼ cup golden raisins, reconstituted in warm water
 2 tbsp roasted sliced almonds (Fresh Garden brand was used)
 ¼ cup feta cheese, crumbled
Salad Dressing Ingredients
 1 tbsp red wine vinegar
 1 tbsp extra 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.

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- 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).

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- Lastly, drizzle on some basil oil (see recipe link below).

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Nutrition Facts

Servings 0