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.
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