Roasted Vegetable Salad
serves 8, 3 Carbohyrate Boxes per serving

Ingredients

Instructions

Oil a roasting pan and arrange the eggplant, peppers and tomatoes. Bake at 350o for about 45 minutes, or until vegetables are soft. (Note: some of the vegetables may be done before others, in which case remove them first.)

While the other vegetables are roasting, place onions in a heavy skillet with 2 Tbsp. of olive oil and cook over a very low fire until soft. If the onions begin to color, add a dash of water and cover.

Scrape the meat out of the eggplant and chop, or chop with the skin if the eggplant is young and a tender variety. Peel and seed the peppers and cut in strips. Cut the tomatoes in quarters, removing seeds and skin. Put vegetables with the onions in a serving bowl with any liquids that have collected during cooking or preparation. Mix in olive oil and sherry vinegar and salt to taste. Serve chilled or at room temperature.

*For a more Jumpstart-friendly version of this recipe, use non-stick cooking spray to coat the roasting pan and substitute half the oil with non-fat broth. Also, consume one half the serving size to have 1½ Carbohydrate Boxes per serving.