Warm Vegetable Salad
Ingredients
- 1/4 cup plus 2 tsp olive oil ⓘ
- 1/4 cup red wine vinegar ⓘ
- 1 None red onion, cut into small wedges ⓘ
- 1 clove garlic, crushed ⓘ
- 1 None red chili pepper, seeded and finely chopped ⓘ
- 1 None yellow pepper, seeded and chopped ⓘ
- 1 None red pepper, seeded and chopped ⓘ
- 1 None zucchini, sliced
- 1 small eggplant, coarsely chopped ⓘ
- 6 oz button mushrooms, halved ⓘ
- 1 can (15 oz) chickpeas, drained and rinsed ⓘ
- 6 oz baby spinach leaves ⓘ
- 1/4 cup pine nuts, toasted ⓘ
Instructions
- For the vinaigrette, whisk 1/4 cup of the oil and vinegar in a small bowl. Season to taste.
- Heat remaining 2 tsp oil in a large skillet on high heat. Saute onion, garlic and chili pepper for 1-2 mins, until fragrant. Add peppers, zucchini, eggplant and mushrooms. Cook, stirring, for 3-5 mins, until tender.
- Add the chickpeas and 1/2 the vinaigrette to vegetable mixture. Toss gently to combine. Remove from heat.
- Place spinach in a large bowl. Drizzle with remaining vinaigrette and toss. Top with warm vegetable mixture and sprinkle with pine nuts.
Nutrition & Diet Analysis (per serving)
505
kcal
25% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).