ROASTED SUMMER VEGETABLE SALAD WITH NUTS AND SEEDS

Ingredients

• 3 zucchini / courgettes
• 2 eggplants / aubergines
• 1 red pepper
• 3 shallots, quartered (or 1 red onion)
• 1/2 teaspoon salt
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 2 tablespoons olive oil
• 150g (about 4 cups) salad greens (lettuce, arugula, spinach, kale, or a mix)
• 2 tablespoons roasted nut and seed mix (cashews, pumpkin seeds, sunflower seeds, sesame seeds, poppy seeds, etc.)
• 4 tablespoons tahini green goddess dressing or dressing of your choice

Instructions

1. Preheat the Oven:

   • Preheat your oven to 200°C (400°F).

2. Prepare Vegetables:

   • Trim the tops off the eggplants and peel them in stripes, removing approximately half of the skin to help the oil penetrate easier. Slice the eggplants and zucchini into 1-inch (2.5cm) slices, then cut each slice in half. Quarter the shallots (or slice the red onion) and cut the red pepper into strips.

3. Roast Vegetables:

   • Spread all the prepared vegetables on a roasting pan. Drizzle olive oil over the vegetables and sprinkle with salt, smoked paprika, and garlic powder. Toss the vegetables to coat evenly.
4. • Roast in the preheated oven for 40 minutes, flipping halfway through to ensure even cooking. The vegetables should be tender and lightly browned. Remove from the oven and allow them to cool to room temperature.

5. Assemble the Salad:

   • In a large salad bowl, combine the roasted vegetables with the salad greens of your choice.

6. Add Dressing and Toppings:

   • Drizzle the tahini green goddess dressing (or your preferred dressing) over the salad and roasted vegetables.
   • Scatter the roasted nut and seed mix over the salad for added texture and flavor.

7. Serve:

   • Toss gently to combine everything. Serve the roasted vegetable salad immediately as a delicious and nutritious dish.