Oven Roasted Vegetables Salad with Goat Cheese and Fresh Herbs

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
3 tbsp balsamic glaze
2 tbsp pine nuts
for garnish
  • baking sheet
  • small knife
  • platter
Preheat oven to 450°F.
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.
Roast vegetables until tender and peppers get black and blistered.
Place peppers in a bowl and cover with plastic wrap to allow peppers to steam and skin to loosen from peppers, approximately 15 minutes.
Using the back of a small knife, scrape the skin off the peppers.
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.
ramylle: wording in the last step was edited

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