4 slices eggplant 4 oz.
8 slices zucchini 4 oz.
2 thick slices red onion 2.2 oz.
4 thick slices red pepper 3.2 oz.
1 medium red potato 6 oz.
kosher (or regular) salt and pepper
2 tsp. olive oil
sundried tomatoes (optional)

salad greens approx. 1 oz . each


Vinaigrette

1/4 clove garlic
1 1/2 tsp. shallot or onion chopped fine
1/2 tsp. dijon mustard
1 tblsp. maple syrup
1 tblsp. raspberry vinegar (or red wine vinegar)
1 1/2 tsp. red wine vinegar
3 tblsp. olive oil

Makes 2 main dish salads or 3 side salads.

Preheat oven 450 degrees
Line baking sheet with parchment paper or foil
all veggie slices should be just over 1/4 " thick

4 slices eggplant, (cut eggplant slices in half),
8 slices zucchini,
2 slices onion,
4 slices red pepper.

Poke potato with a fork. Microwave 45 sec. each side.

Sprinkle all with salt and pepper.
Brush with oil.
Roast on bottom rack, 10 minutes.
Turn and roast 10. more minutes.
Chop sun dried tomatoes.
Arrange salad greens. Make dressing-shake in a bottle or jar. Divide roasted veggies over the 2 plates of greens.







Number of Servings: 2

Recipe submitted by SparkPeople user CTUPTON.

 

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