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Roasted Veggie Salad

Just because you are cleaning up your eating a bit, doesnt mean you need to sacrifice flavor! I love roasted veggies and I make a ton of them just to keep handy.  They go great in protein bowls, omelets and salads.   

You will need:

1/2 eggplant partially peeled, sliced in chunks

1 zucchini sliced in chunks

1 medium onion sliced in chunks

6 garlic cloves sliced

2 cups cherry tomatoes sliced in half

1 partially cooked sweet potato sliced in chunks

2 cups Arugula

Olive oil

Salt and pepper

Grated Pecorino Romano

Preheat oven on convection roast ( if you have that option) at 375. Start by partially cooking the sweet potato in the microwave for 3-4 minutes before peeling and cutting.  This takes longer to cook in the oven, so if you wait for it to be cooked the rest of the veggies will get mushy.

Place all veggies on a baking sheet and toss with a few tbsp of olive oil, salt and pepper.

Bake for 30 minutes.  Let cool completely, place in bowl with arugula, add more olive oil ( I used the good stuff here) and toss until coated.   Sprinkle cheese in and toss until everything is mixed well.  Serve room temperature.

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