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Ingredients
 japanese eggplant2 whole
cut into 1-inch wide slices, may substitute with regular eggplant
 asparagus1 bunch
wood ends trimmed, cut in half
 bell pepper1 whole
cut in half
 extra virgin olive oil3 tbsp
 kosher salt 1/4 tsp
 freshly ground black pepper 1/4 tsp
 goat cheese1 ounch
crumbled, optional (omit for vegan)
 basil 1/4 cup
thinly sliced
 mint1 tbsp
chopped
 balsamic glaze3 tbsp
 pine nuts2 tbsp
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

Nutritional Info

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