Mediterranean Roasted Vegetable Salad
An easy, colorful and incredibly tasty roasted vegetable dinner salad packed full of Mediterranean vegetables including eggplant, bell peppers, and tomatoes tossed with basil pesto sauce, chickpeas and greens.
Equipment
Ingredients
- 1 pound eggplant cut into 2-inch pieces
- 2 bell peppers (red and/or yellow) seeded and cut into 2-inch pieces
- 2 cups cherry tomatoes halved if larger than 2-inches in diameter
- ½ cup sliced red onion
- ¼ cup extra-virgin olive oil
- ½ teaspoon crushed red chili pepper or to taste
- Kosher salt
- ¼ cup basil pesto sauce or green sauce
- 2 teaspoons red wine vinegar
- 1 15-ounce can chickpeas drained
- 2 big handfuls baby greens such as arugula, spinach or kale
Instructions
- Preheat the oven to 425 (220 C) degrees.
- Put the eggplant, peppers, tomatoes and onion on a large (18"x13") rimmed sheet pan. To ensure they roast evenly, the veggies should fit snugly, but not piled on top of each other. Drizzle the oil over and season with the chili pepper and salt to taste (I usually use 1-2 teaspoons Diamond kosher).
- Bake 25-30 minutes, stirring halfway through, until the vegetables are softened and lightly browned on the edges.
- Add the pesto, vinegar and chickpeas to the hot vegetables and stir around with a spatula. Sprinkle the greens over and stir again until the leaves wilt slightly.
- Serve warm or at room temperature.
Notes
- The roasted vegetables taste delicious for days. Keep refrigerated and warm to room temperature or briefly heat in a microwave to serve.
- You can also freeze the roasted vegetables for up to one month. Cool completely and omit the greens before packing into freezer containers. Add the greens when you reheat the salad and enjoy!
- Add soft creamy cheese like feta, burrata, ricotta or goat cheese to the warm vegetables.
Nutrition
Calories: 249kcalCarbohydrates: 17gProtein: 3gFat: 20gSodium: 164mgFiber: 6gSugar: 10g
