# What You Need:
→ Vegetables
01 - 1 medium zucchini, sliced into ½-inch rounds
02 - 1 red bell pepper, seeded and cut into 1-inch pieces
03 - 1 yellow bell pepper, seeded and cut into 1-inch pieces
04 - 1 small red onion, cut into wedges
05 - 1 small eggplant, diced into 1-inch cubes
06 - 8 oz cherry tomatoes, halved
07 - 2 tbsp olive oil
08 - 1 tsp dried Italian herbs
09 - Salt and freshly ground black pepper, to taste
→ Greens
10 - 5 oz mixed salad greens (arugula, spinach, or spring mix)
→ Dressing
11 - 3 tbsp extra virgin olive oil
12 - 2 tbsp balsamic vinegar
13 - 1 tsp Dijon mustard
14 - 1 clove garlic, finely minced
15 - ½ tsp honey or maple syrup
16 - Salt and freshly ground black pepper, to taste
→ Optional Garnish
17 - 2 tbsp toasted pine nuts or chopped walnuts
18 - Shaved Parmesan or crumbled feta cheese (omit for vegan)
# How To Make It:
01 - Heat the oven to 425°F and line a large baking sheet with parchment paper.
02 - In a large bowl, combine zucchini, red and yellow bell peppers, red onion, eggplant, and cherry tomatoes. Toss with 2 tablespoons olive oil, dried Italian herbs, salt, and pepper until evenly coated.
03 - Spread vegetables in a single layer on the baking sheet and roast for 25 to 30 minutes, stirring halfway through, until tender and lightly caramelized.
04 - Whisk together extra virgin olive oil, balsamic vinegar, Dijon mustard, minced garlic, honey, salt, and pepper in a small bowl until emulsified.
05 - Arrange mixed greens on a platter or individual plates. Top with warm or room temperature roasted vegetables.
06 - Drizzle the salad with the prepared dressing. Optionally, garnish with toasted pine nuts or walnuts and shaved Parmesan or crumbled feta cheese. Serve immediately.
