Lentil and Roasted Vegetable Salad
Today I roasted some eggplants, zucchini, tomatoes, red bell peppers and one yellow onion. Roasting brings out the essence of the vegetables, especially bell peppers. It gives the peppers mild and sweet flavors – they’re great to add to any salad or a side dish for any of your grains and meat. I love batch cooking – it’s such a great way to have leftovers and have them for lunch or dinner the next day. Roasting is ideal if you’re doing batch cooking, it’s easy and quick, not so much attention needed. Just place everything on a baking pan, drizzle with oil and season with your favorite herbs and spices, preheat the oven to 375-400 degrees and bake for 30-45 minutes depending on the vegetables you’re roasting.
Recipe
Ingredients
- 1 cup lentil, cooked
- 1 medium eggplant, cut into 4 pieces
- 1 red bell pepper, deseeded and halved
- 1 medium zucchini, sliced
- 1 large tomato, halved
- 2 garlic clove, finely minced
- 1/4 cup cilantro, chopped, for garnish
- 1 teaspoon thyme
- 2 tablespoon olive oil
- salt and pepper to tasted
Instructions
- Preheat the oven to 400 degrees. Place the bell pepper on the baking pan skin side up. Arrange the zucchini, eggplant, and tomato, on the pan, drizzle with oil, sprinkle the garlic and thyme. Coat evenly and bake for 20-30 minutes or until vegetables are tender.
- Place the lentil in a bowl, add the roasted vegetables, pour the dressing, stir and toss to coat. Garnish with cilantro.
Recipe for the balsamic vinaigrette
Ingredients
- 3 tablespoon balsamic vinegar
- Juice of lemon
- 2 tablespoon olive oil
- salt and pepper to tasted
Instructions
- Combine all ingredients, use a whisk and stir to combine. Pour over the Lentil and Roasted Vegetable Salad.
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