Balsamic Roasted Vegetable Salad

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Healthy: Balsamic Roasted Vegetable Salad
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Servings: 6
new potatoes, halved
red onions, each cut into 8 wedges
yellow bell peppers, seeded and cubed
garlic, peeled
eggplant, thickly sliced
chopped fresh rosemary
chopped fresh thyme
olive oil
salt to taste
cherry tomatoes, halved
toasted pine nuts
baby spinach leaves
balsamic vinegar
  1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  2. Place potatoes into a microwave safe dish, and place into the microwave. Cook on High until the potatoes are just tender, 3 to 4 minutes. Place the potatoes into a large bowl along with the onion, bell pepper, garlic, and eggplant. Sprinkle with rosemary, thyme, and olive oil. Toss to coat the vegetables with olive oil, then season with salt to taste. Spread vegetables onto prepared baking sheet.
  3. Roast the vegetables in the preheated oven until they begin to brown at the edges, about 35 minutes. Stir in the cherry tomato halves, and continue cooking 15 minutes more.
  4. Toss the roasted vegetables in a large bowl with the pine nuts, spinach, and balsamic vinegar.
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