Ingredients:
- 2 cups bell peppers (red, yellow, and/or orange), diced
- 2 cups zucchini, diced
- 1 cup eggplant, diced
- 1 cup red onion, diced
- 4 cloves garlic, minced
- 4 cups fresh arugula
- 3 tablespoons Premium Extra Virgin Olive Oil, divided
- 1 tablespoon Neapolitan Herb Dark Balsamic Vinegar
- 1/4 cup mixed seeds (e.g., pumpkin seeds, sunflower seeds, and flaxseeds)
- Salt and pepper, to taste
- Fresh basil or parsley, chopped, for garnish
Instructions:
- Preheat your oven to 400°F (205°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the diced bell peppers, zucchini, eggplant, and red onion. Drizzle with 2 tablespoons of EVOO, sprinkle with salt and pepper, and toss until all the vegetables are well coated. Spread the vegetables out on the prepared baking sheet in a single layer. Roast in the oven for 25-30 minutes or until the vegetables are tender and slightly caramelized. Halfway through roasting, give the vegetables a stir to ensure even cooking.
- In a small bowl, whisk together the remaining 1 tablespoon of EVOO and balsamic vinegar. Season with a pinch of salt and pepper, and whisk until emulsified.
- Once the vegetables are roasted and slightly cooled, transfer them to a large salad bowl. Add the fresh arugula and minced garlic. Drizzle the dressing over the top and toss to combine.
- Sprinkle the mixed seeds and fresh herbs over the salad. Toss gently to combine. Serve the salad immediately as a light meal or side dish.