Mediterranean Roasted Vegetable Salad
Serves 4
10 mins prep
30 mins cook
40 mins total
An easy, colorful and incredibly tasty roasted vegetable dinner salad packed full of Mediterranean vegetables including eggplant, bell peppers, and tomatoes tossed with basil pesto sauce, chickpeas and greens.
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Preheat the oven to 425 (220 C) degrees.
Put the eggplant, peppers, tomatoes and onion on a large (18"x13") rimmed sheet pan. To ensure they roast evenly, the veggies should fit snugly, but not piled on top of each other. 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.
