Roast Eggplant, Pumpkin and Onion salad w/ mint and walnuts
- Lettuce mix
- Red Onion
- Cold pressed olive oil
- Mint leaves
- Balsamic vinegar
- Cut pumpkin and eggplant into cubes and red onion into slices, place in baking tray and drizzle with olive oil
- Put in the oven for 30 min. on 180, turning every 10 min.
- Empty lettuce leaves into a serving bowl, add roast vegetables, walnuts and fresh mint leaves
- Use the balsamic vinegar as dressing
- Serve and enjoy
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