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
2 yellow squash
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
- Preheat the oven to 400 degrees F.
- 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.
- Bake for 30-40 minutes; stirring half way through. Remove from the oven
- 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.
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