American•healthy

Roasted Summer Vegetable Salad with Nuts and Seeds

Roasted vegetable salad is made from splendidly silky roasted zucchini, eggplant and red pepper, topped with a nuts and seeds.

Ingredients

Quantities are shown as originally provided.

3 zucchini / courgettes
2 eggplants / aubergine
1 red pepper
3 shallots, quartered or 1 red onion
1/2 tsp salt
1/2 tsp smoked paprika
1/2 tsp garlic powder
2 tbsp olive oil
150g / 4 cups salad greens (lettuce, arugula, spinach, kale or a mix of all)
2 tbsp roasted nut and seed mix (cashews, pumpkin seeds, sunflower seeds, sesame seeds, poppy seeds or your choice)
4 tbsp tahini green goddess dressing (or dressing of your choice)

1
Preheat the oven to 200C/400F. Cut the top off the eggplant and peel in stripes, removing approximately half of the skin. This helps oil to penetrate easier. Slice the eggplants and zucchini into 1 inch/2.5cm slices, then cut each slice in half. Cut the shallots into wedges and red pepper into strips.
2
Spread all the vegetables on a roasting pan and sprinkle with olive oil all over, then season with the salt, paprika and garlic powder. Toss the vegetables to coat evenly.
3
Roast in the preheated oven for 40 minutes, flipping halfway through. Remove from the oven and cool to room temperature.
4
To make the salad, mix the roasted vegetables with salad greens of your choice and drizzle with the salad dressing. Scatter the roasted nuts and seeds all over and serve immediately.