Courtney Thorne Smith's Roasted Vegetable Salad
13.9g
Net Carbs
21.6g
Protein
28.8g
Fat
7.6g
Fiber
419
Calories
Cooking tip: Feel free to swap in your favorite lettuce for this recipe, as net carb change will likely be minimal.
Ingredients:
- 1 unpeeled eggplant (548g), diced
- 1 large yellow bell pepper (186g), diced
- 1 medium red bell pepper (119g), diced
- 1 cup cherry tomatoes (149g), diced
- 1/4 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- 12 ounces turkey sausage
- 4 cups shredded Romaine lettuce (188g)
- 1/4 cup chopped red onion (40g)
- 1/4 cup crumbled feta cheese
- 1/4 cup dried pine nuts
Directions:
- Preheat the oven to 400°F degrees.
- Dice the eggplant, peppers, and tomatoes into equal sized pieces about 1 1/2 inches each. In a large bowl, combine the olive oil and balsamic vinegar, then add the peppers, tomatoes and eggplant and toss until the veggies are coated. Arrange the veggies on a greased cookies sheet (I use olive oil spray, but you can also just spread olive oil with a paper towel). Put the sheet in the oven and set your timer for twenty minutes. They will take anywhere from 40 minutes to an hour to cook. Just keep checking on them every 10 to 15 minutes, turning them when necessary, until they are yummy and caramelized. When done, set them aside to cool. When cool enough to handle, cut veggies into bit-size pieces.
- While the veggies are roasting, slice the sausages into 1/4 inch rounds and saute in olive oil until browned. set aside to cool.
- To combine: put salad greens in large bowl, scatter veggies over top, layer with sausage, onion, cheese and pine nuts. toss with dressing of your choice. balsamic vinaigrette works great, but I also love ranch (on everything!).
- For a more formal presentation, you can scatter the lettuce on a platter, arrange the (uncut) veggies on top, then layer the sausage, onions, cheese and nuts.
