Roasted Balsamic Glazed Vegetable Salad

Back in high school, when I was a prep chef, I was in charge of preparing a wide variety of the foods and some dishes. Normally, a typical salad is with lettuce of some kind, but not this version. My Roasted Balsamic Glazed Vegetable Salad is truly mouth-watering and light on the belly. Sometimes that’s exactly what you’re looking for, whether a light lunch or maybe a fun pre-dinner salad.

Yield: 5 servings

Ingredients

2 yellow squash

2 zucchini

1 eggplant

1 large shallot, minced

1 package alfalfa sprouts, garnish

1 large garlic clove, minced

1 tsp. onion powder

1 Tbsp. avocado oil

1/2 tsp Vitacost Himalayan Fine Pink Salt

1/4 tsp. ground black pepper

1 tsp. fresh parsley, minced

2 Tbsp. balsamic glaze or reduction

Directions

1. Preheat the oven to 400 degrees F.
2. Cube your squash, zucchini, and eggplant. Place onto a slightly greased baking sheet, sprinkle with herbs, seasoning, garlic, balsamic glaze, and place into the oven.
3. Bake for 30-40 minutes; stirring half way through. Remove from the oven 
4. Press mixture into a round mold of choice and top with sprouts.

 

Chef’s tip: Feel free to add any type of seeds or pepitas to this salad.