# Components:
→ Vegetables
01 - 1 medium zucchini, sliced into ½-inch rounds
02 - 1 red bell pepper, seeded and cut into 1-inch pieces
03 - 1 yellow bell pepper, seeded and cut into 1-inch pieces
04 - 1 small red onion, cut into wedges
05 - 1 small eggplant, cut into 1-inch cubes
06 - 8 oz cherry tomatoes, halved
07 - 2 tbsp olive oil
08 - 1 tsp dried Italian herbs
09 - Salt and freshly ground black pepper, to taste
→ Greens
10 - 5 oz mixed salad greens (arugula, spinach, or spring mix)
→ Dressing
11 - 3 tbsp extra virgin olive oil
12 - 2 tbsp balsamic vinegar
13 - 1 tsp Dijon mustard
14 - 1 clove garlic, finely minced
15 - ½ tsp honey or maple syrup
16 - Salt and freshly ground black pepper, to taste
→ Optional Garnish
17 - 2 tbsp toasted pine nuts or chopped walnuts
18 - Shaved Parmesan or crumbled feta cheese (omit for vegan)
# Directions:
01 - Set oven to 425°F and line a large baking sheet with parchment paper.
02 - Combine zucchini, bell peppers, red onion, eggplant, and cherry tomatoes with 2 tbsp olive oil, dried Italian herbs, salt, and pepper in a large bowl and toss until evenly coated.
03 - Spread the vegetables in a single layer on the prepared baking sheet and roast for 25–30 minutes, stirring halfway through, until tender and lightly caramelized.
04 - Whisk together extra virgin olive oil, balsamic vinegar, Dijon mustard, minced garlic, honey, salt, and pepper in a small bowl until emulsified.
05 - Arrange mixed salad greens on a serving platter or individual plates.
06 - Top the greens with warm or room-temperature roasted vegetables.
07 - Drizzle with balsamic dressing and garnish with toasted nuts and cheese if desired. Serve immediately.
