Roasted Garden Veggie Salad

I love when the bounty of my garden just seems to be never ending.  If you’re looking for new ways to use all the delicious summer produce try this.

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Roasted Garden Veggie Salad

  • Author: Tammie Duggar
Scale

Ingredients

2 medium zucchini

1 small eggplant

1 red pepper

1 red onion

1012 crimini mushrooms

2 Tbsp. olive or coconut oil

4 large cloves garlic

1/4 cup Sun-dried Tomatoes, soaked to rehydrate

For the Dressing

Zest and juice of 1 lemon

2 Tbsp. balsamic vinegar

2 Tbsp. olive oil

2 tsp. dried oregano

1/2 tsp. dried thyme

1/2 tsp. sea salt

Instructions

Preheat oven to 400°

Using a spiral slicer or a grater, slice 1 zucchini and set aside

Cut remaining zucchini into quarters lengthwise, cut eggplant into 1/2″ slices, quarter the red pepper, cut the onion into rings, remove stems on the mushrooms, and peel garlic.

Place all prepared veggies in a large mixing bowl and toss with 2 Tbsp. olive or coconut oil.

Line a baking sheet with parchment paper and spread veggie mixture evenly on the baking sheet.

Place in the oven on the middle rack and roast for about 20 minutes.

Stir veggies and roast for an additional 10-20 minutes.

While veggies are roasting remove sundried tomatoes from water and coarsely chop.

Place chopped tomatoes, zest and juice of the lemon, balsamic vinegar, 2 Tbsp. olive oil, oregano, thyme, and sea salt in a high speed blender and blend until creamy. Set dressing side.

When veggies are roasted, allow to cool slightly and then chop them into bite-sized pieces.

In a large bowl combine spiral sliced zucchini, roasted veggies and prepared dressing and toss until thoroughly combined.

Serve warm or allow to chill for about 30 minutes.

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