Roasted Mediterranean Vegetable Salad
Serves 420 mins prep10 mins cook
An easy, colorful and incredibly tasty roast vegetable salad packed full of Mediterranean vegetables tossed with pesto sauce, chickpeas and greens.
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What you need
Instructions
0 Preheat the oven to 425 (220 C) degrees. 1 Put the eggplant, peppers, tomatoes and onion on a large (18"x13") rimmed sheet pan. Drizzle the oil over and season with the chili pepper and salt to taste (I usually use 1-2 teaspoons Diamond kosher). 2 Bake 25-30 minutes, stirring halfway through, until the vegetables are softened and lightly browned on the edges. 3 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. 4 Serve warm or at room temperature.View original recipe