1cupgrain of choice: farro, brown rice, quinoa or wild ricecooked to package directions
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Instructions
Cook your choice of grain. Set 1 cup of cooked grain aside.
Preheat oven to 400ºF.
Line a rimmed baking sheet with parchment paper.
For this recipe we are using 1 medium eggplant (with skin on), 1 large Zucchini, 1 red bell pepper, 1/2 small red onion all cubed.
Place all veggies in a large bowl and set aside.
In a small bowl, combine 1/4 cup of extra virgin olive oil, 2 tbsp of Balsamic Vinegar, 1 tsp dried Thyme, good pinch of salt and pepper. Use a fork or small whisk to combine thoroughly. Add to bowl of veggies and toss until completely covered.
Place on rimmed baking sheet and roast for about 30-40 minutes. Remove from oven and allow to cool.
Take 1 cup of your grain of choice, add to a large bowl. Now add all the Balsamic Roasted Vegetables and toss. Taste for salt and pepper.
Add a small splash of Balsamic Vinegar, your choice of chopped fresh herbs, like Parsley, Basil or Dill.
Add crumbled Feta, Parmesan or any sharp cheese. Toss, taste and adjust as needed.
This salad keeps for about 5 days but I guarantee it won't last this long. It's a delicious salad that goes with everything.
Notes
Nutrition
Serving: 1cupCalories: 235kcal
Nutritional information is calculated online and should be used as a guide.
Keyword healthy side dish, meal prep, roasted vegetables, SIDE DISH