Oven Roasted Vegetables Salad with Goat Cheese and Fresh Herbs

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4 servings
ingredients
all
2 whole japanese eggplant
cut into 1-inch wide slices, may substitute with regular eggplant
1 bunch asparagus
wood ends trimmed, cut in half
1 whole bell pepper
cut in half
3 tbsp extra virgin olive oil
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper
1 ounch goat cheese
crumbled, optional (omit for vegan)
1/4 cup basil
thinly sliced
1 tbsp mint
chopped
3 tbsp balsamic glaze
2 tbsp pine nuts
for garnish
cookware
  • baking sheet
  • small knife
  • platter
1
Preheat oven to 450°F.
2
Place eggplant, asparagus and bell pepper (cut side down) on a large baking sheet. Drizzle the olive oil over the veggies and toss to coat. Sprinkle with salt and pepper.
3
Roast vegetables until tender and peppers get black and blistered.
4
Place peppers in a bowl and cover with plastic wrap to allow peppers to steam and skin to loosen from peppers, approximately 15 minutes.
5
Using the back of a small knife, scrape the skin off the peppers.
6
Toss vegetables together, then arrange them on a serving platter. Top with goat cheese, basil and mint. Drizzle with balsamic glaze. Sprinkle with pine nuts.
notes
ramylle: wording in the last step was edited

135 calories
8g fat
1g saturated fat
0mg cholesterol
15g carbs
7g dietary fiber
3g protein