Balsamic Roasted Vegetable Salad
Serves: 6
Eloise Gerhold
1 January 1970
Based on User reviews:
48
Spice
47
Sweetness
49
Sourness
45
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
4 cloves
Garlic (peeled)1 tsp
Rosemary (chopped fresh)2 tsps
Thyme (chopped fresh)2 tbsps
Olive Oil1 cup
Toasted Pine Nuts2 tbsps
Balsamic VinegarDirections:
1
Preheat oven to 400 degrees F (200 degrees C)
2
Line a baking sheet with aluminum foil
3
Place potatoes into a microwave safe dish, and place into the microwave
4
Cook on High until the potatoes are just tender, 3 to 4 minutes
5
Place the potatoes into a large bowl along with the onion, bell pepper, garlic, and eggplant
6
Sprinkle with rosemary, thyme, and olive oil
7
Toss to coat the vegetables with olive oil, then season with salt to taste
8
Spread vegetables onto prepared baking sheet
9
Roast the vegetables in the preheated oven until they begin to brown at the edges, about 35 minutes
10
Stir in the cherry tomato halves, and continue cooking 15 minutes more
11
Toss the roasted vegetables in a large bowl with the pine nuts, spinach, and balsamic vinegar