INGREDIENTS:
Long Eggplants 3-4 (or 1 large)
Mini red/yellow peppers 4-5
Zucchini 1
Sun dried tomatoes 2 tbsp
Chickpeas 1 Cup
Olive oil 2tbsp
Red pepper flakes as needed
Chopped herbs like lemon thyme or oregano optional
Pine nuts toasted 1 tbsp
Spinach 1 Cup (any kind)
Feta cheese as needed
Dressing:
Balsamic vinegar – 2-3 tbsp
Yellow mustard – 1/2 tsp
Olive oil as needed
Salt
Pepper
Mint chopped fine.
DIRECTIONS:
Chop veggies to 1/2 inch thick slices. If using a large eggplant, chop to form uniform sized pcs. Mix with all other veggies and chickpeas. Toss with 2 tbsp olive oil and chopped herbs.
Lay everything in a single layer on a parchment lined sheet pan. Bake at 375F for 30 – 40 mins.
Once baked stuff cools, mix with sun dried tomatoes and add dressing as needed.
Add spinach, feta, pine nuts just before serving.