speedvegan

Roasted Vegetable Salad, originally uploaded by speedvegan.

This recipe was inspired by a salad I recently had at a local restaurant. I love roasted vegetable salads. I like the hot-cold combination for some reason.

1 bunch fresh spinach, washed

Vegetables:
1 red pepper, chopped
1 zucchini, chopped
1 summer squash, chopped
1 small eggplant, cubed
2 cloves garlic, minced
1 small red onion, mined
1 tbsp balsamic vinegar
2 tbsp olive oil
1 tbsp parsley
salt (to taste)

Veggie Patties:
1 tbsp olive oil
2 veggie burger patties (defrost if frozen)
bragg liquid aminos

Dressing:
1 tbsp balsamic vinegar
1 tbsp olive oil
1 tsp dijon mustard

fresh ground pepper (to taste)
sesame seeds (to garnish)

1. Preheat oven to 400 degrees.

2. Combine pepper, zucchini, squash, eggplant, garlic and onion in a large bowl.

3. Stir in balsamic vinegar, olive oil, parsley and salt. Mix well making sure to cover all veggies. Don’t discriminate !

4. Transfer to large glass baking dish. Bake covered for 10 minutes. Uncover and bake for another 10 minutes.

5. Meanwhile, to make veggie patties, heat olive oil in medium skillet over medium-high heat.

6. Spray (or brush) each patty with braggs. Place in oil and cook each side until golden brown. Cut each patty into 4 pieces.

7. To make dressing, whisk all ingredients together until smooth.

8. In a large bowl, toss spinach leaves and dressing.

9. To serve, make a bed of spinach on a large plate. Cover with roasted veggies. Place 4 patty pieces on or around the veggies. Top with fresh ground pepper and sesame seeds.

I really liked this salad. It was actually better than the one I had at the restaurant. I suggest using portabello mushrooms in your roasted veggies. I can’t use them because Jose hates mushrooms, but try it if you have nothing against them !