Mediterranean Roasted Vegetable Salad with Pesto
A vibrant salad that requires one sheet pan, 35 minutes, and a jar of pesto — Mediterranean roasted vegetables that taste deeply flavored warm from the oven or cold straight from the fridge the next day.
Equipment
Ingredients
- 1 pound eggplant cut into 2-inch pieces
- 2 red or yellow bell peppers cut into 2-inch pieces
- 2 cups cherry tomatoes, halved
- ½ cup thinly sliced red onion
- ¼ cup extra-virgin olive oil
- ½ teaspoon crushed red pepper or to taste
- Kosher salt
- ⅓ cup basil pesto sauce or green sauce
- 2 teaspoons red wine vinegar
- 1 15-ounce can drained chickpeas
- 2 big handfuls baby greens such as arugula, spinach or kale
Instructions
- Preheat the oven to 425 (220 C) degrees.
- Put 1 pound eggplant cut into 2-inch pieces, 2 red or yellow bell peppers cut into 2-inch pieces2 cups cherry tomatoes, halved, and ½ cup thinly sliced red onionon 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 ¼ cup extra-virgin olive oil over and season with ½ teaspoon crushed red 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 ⅓ cup basil pesto sauce , 2 teaspoons red wine vinegar, and 1 15-ounce can drained chickpeas to the hot vegetables and stir around with a spatula. Sprinkle 2 big handfuls baby 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.
Nutrition
Calories: 266kcalCarbohydrates: 17gProtein: 4gFat: 22gSodium: 212mgFiber: 6gSugar: 10g
