Roast Vegetable Salad

Name: Roast Vegetable Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: Asian
Ingredients: 1 pc eggplant, sliced; 3 pcs plum tomatoes, sliced; 1 pc zucchini, sliced; 1/4 cup olive oil; 1 tsp basil, chopped; 1 tsp thyme, chopped; 1 tsp oregano, chopped; 1 cup Lady's Choice garlic ranch dressing; 1 pack arugula; 1 bunch lollo rosso lettuce, cut into bite-sized pieces; 100 grams feta cheese, crumbled

The perfect salad recipe for those who avoid eating fresh vegetables. Roasted but healthy and served better with Lady’s Choice Garlic Ranch Dressing!

Prep Time

20 mins
Cook Time

10 mins
Total Time

30 mins
Serves

4

Ingredients

1 pc eggplant, sliced
3 pcs plum tomatoes, sliced
1 pc zucchini, sliced
1/4 cup olive oil
1 tsp basil, chopped
1 tsp thyme, chopped
1 tsp oregano, chopped
1 cup Lady's Choice garlic ranch dressing
1 pack arugula
1 bunch lollo rosso lettuce, cut into bite-sized pieces
100 grams feta cheese, crumbled

Steps

Marinate eggplant, tomatoes, and zucchini in olive oil, basil, thyme, and oregano for at least 10 minutes then roast in a 375F oven just until cooked.
Toss all ingredients with Lady’s Choice Garlic Ranch Dressing, arrange on plate and top with feta cheese.