With summer coming up, it’s great to have healthy recipes for preparing salads that use seasonal items such as vegetables. Here is a recipe that is easy to make, delicious, nutritious, and absolutely beautiful when served!
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. Remove the vegetables as they are done and allow to cool. Scallions will brown in 3-5 minutes. Zucchini and eggplant will brown in 8-10 minutes. Once the vegetables are cool, chop them into bite-size pieces. Toss with the basil and arugula. Arrange the salad on a platter and sprinkle with balsamic vinegar. Season with salt and pepper. Serves 4.
Per 2-cup serving –
Total fat: 8 g
Sat. fat: 1 g
Protein: 5 g
Carbs: 18 g
Fiber: 7 g
Cholesterol: 0 mg
Sodium: 140 mg
And you don’t have to wait until summer to enjoy this delicious salad – if you can find decent vegetables in your grocery store all year long, go ahead and prepare this whenever you want to taste a scrumptious and nutritious salad.