Roasted Veggie Salad with Balsamic Vinaigrette (Vegan)

balsamic vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: red wine vinegar

Apple cider vinegar offers a tangy flavor with fewer calories.

honey

🥗Healthier: maple syrup

💰Cheaper: agave syrup

Maple syrup provides a similar sweetness with a unique flavor.

mixed salad greens

🥗Healthier: spinach

💰Cheaper: iceberg lettuce

Spinach adds nutrients while iceberg is budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

Wash all your vegetables and dry them.

Cut the eggplant into thick slices.

Snap the bottom of your asparagus and use this as a guide to cut the rest of your asparagus.

Combine olive oil, soy sauce, cumin, and cayenne pepper for the marinade.

Pour the marinade over the drained artichoke hearts, eggplant, and asparagus, and massage it all over the veggies.

Let the veggies marinate for an hour.

Heat your grill pan and spray it with non-stick oil.

Add the bell peppers to the grill pan and turn them over on each side until charred.

Once charred, add the peppers to a bowl and seal it with Saran Wrap to sweat off the skin.

After marinating, spray the grill pan again and add the marinated veggies, turning them over for even grilling.

Set the grilled veggies aside to cool.

Once cooled, cut the eggplant into strips and then into bite-sized pieces.

Cut the asparagus on a bias and halve the artichoke hearts.

Peel the skin off the bell peppers, cut off the seeds, and slice the peppers into strips.

Chop the Romaine lettuce after washing and shaking off excess liquid.

Discard the oil from the marinated veggies and cut the sun-dried tomatoes.

Cut the avocado in half, remove the pit, score it, and scoop it out with a spoon.

If making your own dressing, grate garlic and mix balsamic vinegar with olive oil, garlic, Dijon mustard, pepper, and salt.

To assemble the salad, add the lettuce, roasted veggies, bell peppers, corn, and dressing, and mix well.

Top the salad with sun-dried tomatoes and avocado.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens