A simple and beautiful roasted veggie salad is one of our best healthy vegetarian meals. This colorful and tasty salad is packed full of Mediterranean vegetables tossed with pesto sauce, chickpeas and greens.
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