# What You Need:
→ Vegetables
01 - 1 medium zucchini, sliced into ½-inch rounds
02 - 1 red bell pepper, seeded and cut into 1-inch pieces
03 - 1 yellow bell pepper, seeded and cut into 1-inch pieces
04 - 1 small red onion, cut into wedges
05 - 1 small eggplant, cut into 1-inch cubes
06 - 8 oz cherry tomatoes, halved
07 - 2 tablespoons olive oil
08 - 1 teaspoon dried Italian herbs (thyme, oregano, basil blend)
09 - Salt and freshly ground black pepper, to taste
→ Greens
10 - 5 oz mixed salad greens (arugula, spinach, or spring mix)
→ Dressing
11 - 3 tablespoons extra virgin olive oil
12 - 2 tablespoons balsamic vinegar
13 - 1 teaspoon Dijon mustard
14 - 1 clove garlic, finely minced
15 - ½ teaspoon honey or maple syrup
16 - Salt and freshly ground black pepper, to taste
→ Optional Garnish
17 - 2 tablespoons toasted pine nuts or chopped walnuts
18 - Shaved Parmesan or crumbled feta cheese (omit for vegan option)
# How to Make:
01 - Set the oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, combine zucchini, bell peppers, red onion, eggplant, and cherry tomatoes with 2 tablespoons olive oil, dried Italian herbs, salt, and pepper. Toss until evenly coated.
03 - Arrange vegetables in a single layer on the baking sheet. Roast for 25–30 minutes, stirring halfway, until tender and lightly caramelized.
04 - In a small bowl, whisk together extra virgin olive oil, balsamic vinegar, Dijon mustard, minced garlic, honey, salt, and pepper until emulsified.
05 - Lay the mixed salad greens on a large platter or individual plates. Add the warm or room-temperature roasted vegetables on top.
06 - Drizzle the balsamic dressing evenly over the salad. Garnish with toasted pine nuts and cheese, if desired. Serve immediately.
