by Jackie Cordova, Owner of the “Green Ingredient”. Find her on Facebook!
1 eggplant, peeled and sliced
1 teaspoon paprika
2 tbsp balsamic vinegar
1 zucchini, sliced
2 tomatoes, sliced
1 red onion, sliced
1 carrot, sliced
2 yellow bell peppers, cored, cut in quarters
4 garlic cloves, finely chopped
2 tablespoons olive oil
¼ cup balsamic vinegar
Salt and pepper to taste
Heat oven to 350F
Mix eggplant, paprika and 2 tbsp balsamic vinegar separately and place in oven
Mix well the rest of the veggies, except garlic, in a bowl then roast for 25 minutes
Cook everything until browned on each side then transfer to a salad bowl
Mix the garlic, olive oil, vinegar and salt and pepper in a separate bowl
Drizzle the dressing over the salad and let it cool down before serving