Balsamic Roasted Vegetable Salad You Have To Try

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Balsamic Roasted Vegetable Salad

"This salad is a blend of roasted red onion, new potatoes, peppers, cherry tomatoes and toddler spinach tossed in balsamic vinegar and sprinkled with toasted pine nuts. Lovely for summer barbecues."

Ingredients :

12 new potatoes, halved
2 big red onions, every reduce into 8 wedges
2 huge yellow bell peppers, seeded and cubed
4 cloves garlic, peeled
1 eggplant, thickly sliced (non-obligatory)
1 teaspoon chopped fresh rosemary
2 teaspoons chopped fresh thyme
2 tablespoons olive oil
salt to flavor
1 pint cherry tomatoes, halved
1/three cup toasted pine nuts
1 (10 ounce) bag infant spinach leaves
2 tablespoons balsamic vinegar

Instructions :

Prep : 30M	Cook : 6M	Ready in : 1H25M

Preheat oven to four hundred degrees F (200 levels C). Line a baking sheet with aluminum foil.
Place potatoes into a microwave secure dish, and location into the microwave. Cook on High till the potatoes are simply gentle, 3 to four minutes. Place the potatoes right into a large bowl along side the onion, bell pepper, garlic, and eggplant. Sprinkle with rosemary, thyme, and olive oil. Toss to coat the veggies with olive oil, then season with salt to taste. Spread vegetables onto organized baking sheet.
Roast the veggies inside the preheated oven till they begin to brown at the edges, approximately 35 minutes. Stir inside the cherry tomato halves, and maintain cooking 15 minutes extra.
Toss the roasted vegetables in a huge bowl with the pine nuts, spinach, and balsamic vinegar.

Notes :

Reynolds® Aluminum foil may be used to maintain meals moist, cook dinner it lightly, and make smooth-up less complicated.

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