Roasted Veggies & Goat Cheese Salad

My sister-in-law calls this my signature salad. Either because I always make it, or because it just tastes so delicious. Or maybe it just tastes so delicious and that’s why I always make it!

Story

My sister-in-law calls this my signature salad. Either because I always make it, or because it just tastes so delicious. Or maybe it just tastes so delicious and that’s why I always make it! Either way, I guess she’s right. It’s really easy to make and the medley of succulent roasted peppers, zucchini and eggplant mixed with the goat cheese has an almost velvety texture to it. The flavor is so deep that a simple balsamic-vinaigrette dressing is all it needs to round it out. I like to serve this next to a nice juicy steak. But that’s just me.

Ingredients

1 small eggplant
1 large zucchini
1 1/2 red peppers
1/2 red onion (omit for low FODMAPs)
olive oil
salt
pepper
4 ounces goat cheese, (herbed or with cracked pepper is preferable) crumbled
1 box mixed field greens with herbs

Instructions

Preheat the oven to  425ºF. Cut eggplant, zucchini and red pepper into one-inch pieces and place in a glass roasting pan. Drizzle olive oil over the veggies, then toss to coat. Spread the veggies out into a single layer, then sprinkle with salt and pepper. Roast in the oven until the tips of the veggies begin to caramelize, about 45 minutes, stirring them halfway through.  Let the veggies cool. Then place them on top of mixed field greens with herbs (my favorite pre-packaged salad, but you can use any salad greens) and top with goat cheese.