2 min read

Warm Vegetable Salad w/ Rosemary

A unique spin on a traditional salad. Perfect as an appetizer.

Prep time: 35 minutes
Serves: 6


  • 1 eggplant, unpeeled cut in 2 inch cubes
  • 2 red potatoes, unpeeled, cut into 1 inch cubes
  • 1 lb. whole mushrooms
  • 2 carrots, peeled and coarsely chopped
  • 2 zucchini, cut into bite-sized chunks
  • 1 red onion, cut into rings
  • 1 large red bell pepper,
  • cut into bite-sized chunks
  • 1 yellow bell pepper, cut into bite-sized chunks
  • 10 cloves Garlic
  • 1 tbsp. Canola oil
  • 1 tbsp. fresh or dried rosemary
  • 1 tbsp. fresh oregano or
  • 1 tsp dried oregano
  • 1/4 cup balsamic vinegar
  • 1⁄4 tsp salt
  • 1⁄4 tsp black pepper
  • Mixed greens


1. Preheat oven to 425ºF.

2. Spray a large roasting pan with non-stick cooking spray. Add vegetables, garlic, oil, and herbs. Mix well. Roast, uncovered for 30 minutes. Stir once or twice during cooking time.

3. Turn on the broiler and broil vegetables for about 5 minutes until edges start to brown.

4. Remove vegetables from oven and transfer to a serving bowl. Toss with vinegar, salt and pepper. Serve warm over a bed of mixed greens.

Nutritional information per serving: Protein 12.4g Total fat 3.7g Carbohydrates 16.5g Calories 138 Sodium 88mg Cholesterol 0mg