With summer coming up, it’s great to have healthy recipes for preparing salads that use seasonal items such as summer vegetables. Here is a roasted summer salad recipe that is easy to make, delicious, nutritious, and absolutely beautiful when served!
- 3 bell peppers, quartered lengthwise
- ½ lb. small zucchini, cut into ½-inch rounds
- ½ lb. baby eggplant, cut into ½-inch-thick rounds
- 1 bunch scallions
- 3 Tbs. extra-virgin olive oil
- 1 cup fresh basil leaves, chopped
- 4 cups baby arugula, chopped
- 2 Tbs. aged balsamic vinegar
- ¼ tsp. kosher salt
- Freshly ground black pepper
Put the peppers on a baking sheet, skin side up. Roast under the broiler until charred, about 12 minutes. Put the zucchini, eggplant, and scallions on a baking sheet and brush with olive oil. Roast under the broiler until browned and tender.
Remove the vegetables as they are done and allow to cool. Scallions will brown in 3-5 minutes. Zucchini and eggplant will brown in 8-10 minutes. Once the vegetables are cool, chop them into bite-size pieces. Toss with the basil and arugula. Arrange the salad on a platter and sprinkle with balsamic vinegar. Season with salt and pepper. Serves 4.
Per 2-cup serving –
- Calories: 150
- Total fat: 8 g
- Sat. fat: 1 g
- Protein: 5 g
- Carbs: 18 g
- Fiber: 7 g
- Cholesterol: 0 mg
- Sodium: 140 mg
For an easy variation on this summer salad, change the arugula to baby spinach and swap the bell peppers for a pint of yellow or red cherry tomatoes. Or you can enjoy this delicious summer salad any time of year — just swap any seasonal vegetables for the summer veggies in the recipe and adjust the cooking times.