Mediterranean Roasted Vegetable Salad

Ingredients

• 2 cups bell pepper
• 1.5 cups zucchini
• 1.5 cups eggplant
• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 2 cloves garlic
• 0.25 cup basil
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 4 cups lettuce
• 0.25 cup toasted pine nuts

Instructions

1. 1Preheat oven to 425°F (220°C).
2. 2Chop bell peppers, zucchini, and eggplant into bite-sized pieces.
3. 3In a large bowl, toss the chopped vegetables with 2 tablespoons of olive oil, salt, and pepper.
4. 4Spread the vegetables on a baking sheet in a single layer. Roast for 20-25 minutes, until tender and slightly caramelized, stirring halfway through.
5. 5While vegetables roast, whisk together balsamic vinegar, 1 tablespoon of olive oil, minced garlic, and finely chopped basil for the dressing.
6. 6In a dry pan, lightly toast the pine nuts over medium heat for 3-4 minutes, until golden. Set aside.
7. 7Let roasted vegetables cool slightly.
8. 8In a large bowl, combine mixed greens with the roasted vegetables.
9. 9Drizzle the dressing over the salad, tossing gently to combine.
10. 10Top with toasted pine nuts.
11. 11Serve immediately or allow to cool to room temperature for enhanced flavors.