Cooked Vegetable Salad Recipe
Savory roasted eggplant, zucchini, and other vegetables served with a creamy dressing over an abundant pile of fresh greens.
Servings 4 people
Calories 390kcal
Cost 10
Ingredients
- ⅓ cup light olive oil;
- 1 eggplant sliced lengthwise;
- 2 zucchini sliced lengthwise;
- 2 red onions cut into wedges;
- 4 ripe tomatoes sliced
- 2 garlic cloves peeled and thinly sliced
- 5 cups baby spinach
- Young snow pea shoots
- Fresh mint leaves to taste
- Fresh flat-leaf parsley leaves to taste
- Sea salt and freshly ground black pepper
Dressing ingredients
- ¼ cup homemade mayonnaise
- 1 tbsp. extra-virgin olive oil
- Juice of 1 lemon
- 1 tbsp. dried mint leaves
- Sea salt and freshly ground black pepper
Instructions
- Preheat your oven to 425 F.
- In a bowl, combine all the vegetables except for the spinach, snow peas, mint, and parsley. Pour the olive oil over them, and season with pepper to taste. Toss to coat.⅓ cup light olive oil;, 1 eggplant, 2 zucchini, 2 red onions, 4 ripe tomatoes, 2 garlic cloves, Sea salt and freshly ground black pepper
- Spread the oil-coated vegetables over a baking sheet and roast in the oven for 20 to 25 min.
- In a bowl, combine all the ingredients for the dressing. Whisk together and season to taste.¼ cup homemade mayonnaise, 1 tbsp. extra-virgin olive oil, Juice of 1 lemon, 1 tbsp. dried mint leaves, Sea salt and freshly ground black pepper
- Assemble the salad by tossing the cooked vegetables with spinach, snow peas, mint, and parsley.5 cups baby spinach, Young snow pea shoots, Fresh mint leaves, Fresh flat-leaf parsley leaves
- Drizzle the dressing over the salad and gently mix.
- Serve immediately.
Nutrition
Calories: 390kcal | Carbohydrates: 22g | Protein: 5g | Fat: 33g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 18g | Trans Fat: 0.03g | Cholesterol: 6mg | Sodium: 139mg | Potassium: 1129mg | Fiber: 8g | Sugar: 12g | Vitamin A: 4931IU | Vitamin C: 53mg | Calcium: 101mg | Iron: 2mg