Tuesday, October 18, 2016

Roasted Veggie Salad + NYC Bound + 2 Sales

This salad is so simple and so tasty.  It is a great way to use up leftover veggies.  This is delicious alone or you can serve over quinoa or a bed of lettuce like arugula. I find it is best served room temperature.

|| R O A S T E D  V E G G I E  S A L A D ||
- 3 small squash sliced in half and then again
- 3 small zucchini sliced in half and then again
- 1 eggplant, peeled and diced
- 1 cup small baby potatoes halved
- 1/2 cup pine nuts
- 1/4 cup chopped parsley
- 1/4 cup chopped basil
- 3 tablespoons pesto
- 3 tablespoons olive oil
- juice of one lemon
- salt and pepper
- crumbled feta cheese

Toss chopped squash, zucchini, eggplant and potatoes with olive oil and salt and pepper.  Place on a baking sheet and roast at 350 degrees 30 minutes or until tender.

Place pine nuts in a dry skillet and cook on medium heat just like 3-4 to lightly toast.  

Meanwhile whisk together the pesto, olive oil, and lemon juice.  Add a little salt and pepper.   Once veggies cool just slightly toss in a bowl with dressing.  Add the fresh herbs, pine nuts and feta cheese. 

I am flying out to NYC bright and early this morning with my mom, sister and sister in law for 3 days of fun!  I always have the hardest time packing.  Here are a few items that made the cut!

Serena and Lily Friends and Family Event just started and you can save 20% off everything.

The Tory Burch Private Sale just started as well!  Lots of good deals still left!  You can gain access HERE