2bell peppers (red and/or yellow)seeded and cut into 2-inch pieces
2cupscherry tomatoeshalved if larger than 2-inches in diameter
½cupsliced red onion
¼cupextra-virgin olive oil
½teaspooncrushed red chili pepperor to taste
¼cuppesto saucestore-bought or homemade
2teaspoonsred wine vinegar
2big handfulsbaby greenssuch as arugula, spinach or kale
Preheat the oven to 425 degrees.
Put the eggplant, peppers, tomatoes and onion on a large (18"x13") rimmed sheet pan. 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.
Roasted vegetables keep for up to 5 days in the refrigerator and can be frozen up to 1 month.
Serve the salad with cooked grains such as couscous, quinoa, farro or bulgur for a heartier dish.
Top with soft creamy cheese like feta, burrata, ricotta or goat cheese