Roasted Vegetable Salad

With the Fall and Winter months upon us, it’s great to have healthy recipes for preparing salads that use seasonal items such as vegetables.  Here is a recipe that is easy to make, delicious, nutritious, and absolutely beautiful when served!

Serves 4

Ingredients:
3 bell peppers, quartered lengthwise
½ lb. small zucchini, cut into ½-inch rounds
½ lb. baby eggplant, cut into ½ inch thick rounds

1 lb. sweet potatoes, cut into cubes
1 bunch scallions
3 Tbs. extra-virgin olive oil
1 cup fresh basil leaves, chopped
4 cups baby arugula, chopped
2 Tbs. aged balsamic vinegar
¼ tsp. kosher salt
Freshly ground black pepper

Directions:
Put the peppers on a baking sheet, skin side up.  Roast under the broiler until charred, about 12 minutes.  Put the zucchini, eggplant, sweet potatoes and scallions on a baking sheet and brush with olive oil.  Roast under the broiler until browned and tender.  Remove the vegetables as they are done and allow to cool.  

Scallions will brown in 3-5 minutes. Zucchini and eggplant will brown in 8-10 minutes.  Once the vegetables are cool, chop them into bite-size pieces.  Toss with the basil and arugula.  Arrange the salad on a platter and sprinkle with balsamic vinegar.  Season with salt and pepper. 

Nutrition Information:
Per 2-cup serving –
Calories:      155
Total fat:       8 g
Sat. fat:         1 g
Protein:         7 g
Carbs:           22 g
Fiber:             9 g
Cholesterol:   0 mg
Sodium:         140 mg