This salad is so simple and so tasty.  It is a great way to use up leftover veggies.  This is delicious alone or you can serve over quinoa or a bed of lettuce like arugula. I find it is best served room temperature.

Enjoy!

|| R O A S T E D  V E G G I E  S A L A D ||

– 3 small squash sliced in half and then again

– 3 small zucchini sliced in half and then again

– 1 eggplant, peeled and diced

– 1 cup small baby potatoes halved

– 1/2 cup pine nuts

– 1/4 cup chopped parsley

– 1/4 cup chopped basil

– 3 tablespoons pesto

– 3 tablespoons olive oil

– juice of one lemon

– salt and pepper

– crumbled feta cheese

Toss chopped squash, zucchini, eggplant and potatoes with olive oil and salt and pepper.  Place on a baking sheet and roast at 350 degrees 30 minutes or until tender.

Place pine nuts in a dry skillet and cook on medium heat just like 3-4 to lightly toast.  

Meanwhile whisk together the pesto, olive oil, and lemon juice.  Add a little salt and pepper.   Once veggies cool just slightly toss in a bowl with dressing.  Add the fresh herbs, pine nuts and feta cheese. 

Enjoy!

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I am flying out to NYC bright and early this morning with my mom, sister and sister in law for 3 days of fun!  I always have the hardest time packing.  Here are a few items that made the cut!

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