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Dear health-conscious consumer,

You should have the latest life-saving information about the foods you eat. And that’s why we’ve developed this Web site, NutritionAction.com®. So you can get candid, reliable, and useful information from our nutritionists and scientists…

Michael F. Jacobson, Ph.D.

Michael F. Jacobson, Ph.D.
Founder and Executive Editor

Dear health-conscious consumer,

You should have the latest life-saving information about the foods you eat. And that’s why we’ve developed this Web site, NutritionAction.com®. So you can get candid, reliable, and useful information from our nutritionists and scientists…

Current Nutrition Action Healthy Tips

How to Prepare a Roasted Summer Vegetable Salad

This summer salad recipe is quick, delicious, and nutritious.

With summer coming up, it’s great to have healthy recipes for preparing salads that use seasonal items such as summer vegetables. Here is a roasted summer salad recipe that is easy to make, delicious, nutritious, and absolutely beautiful when served!

Ingredients:
3 bell peppers, quartered lengthwise
½ lb. small zucchini, cut into ½-inch rounds
½ lb. baby eggplant, cut into ½ inch thick rounds
1 bunch scallions
3 Tbs. extra-virgin olive oil
1 cup fresh basil leaves, chopped
4 cups baby arugula, chopped
2 Tbs. aged balsamic vinegar
¼ tsp. kosher salt
Freshly ground black pepper
Put the peppers on a baking sheet, skin side up. Roast under the broiler until charred, about 12 minutes. Put the zucchini, eggplant, and scallions on a baking sheet and brush with olive oil. Roast under the broiler until browned and tender.
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