Roast Vegetable Salad

Name: Roast Vegetable Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: Asian
Ingredients: 1 pc eggplant, sliced; 3 pcs plum tomatoes, sliced; 1 pc zucchini, sliced; 1/4 cup olive oil; 1 tsp basil, chopped; 1 tsp thyme, chopped; 1 tsp oregano, chopped; 1 cup Lady's Choice garlic ranch dressing; 1 pack arugula; 1 bunch lollo rosso lettuce, cut into bite-sized pieces; 100 grams feta cheese, crumbled

The perfect salad recipe for those who avoid eating fresh vegetables. Roasted but healthy and served better with Lady’s Choice Garlic Ranch Dressing!

30 min.
4 People
Easy
Average

Ingredients

1 pc eggplant, sliced
3 pcs plum tomatoes, sliced
1 pc zucchini, sliced
1/4 cup olive oil
1 tsp basil, chopped
1 tsp thyme, chopped
1 tsp oregano, chopped
1 cup Lady's Choice garlic ranch dressing
1 pack arugula
1 bunch lollo rosso lettuce, cut into bite-sized pieces
100 grams feta cheese, crumbled

Cooking Method

Marinate eggplant, tomatoes, and zucchini in olive oil, basil, thyme, and oregano for at least 10 minutes then roast in a 375F oven just until cooked.
Toss all ingredients with Lady’s Choice Garlic Ranch Dressing, arrange on plate and top with feta cheese.