Some lunches deserve more than a sandwich. This colorful and nutrient packed roasted vegetable salad with a simple vinaigrette is one of those – colorful, warm, and effortless.

Red and yellow bell peppers, eggplant, and purple onion roast together until their edges caramelize, turning sweet and tender. Meanwhile garbanzo beans roast separately for about 20 minutes, adding a nutty crunch and hearty texture, making each bite more substantial. A quick vinaigrette made with minced shallot, olive oil, lemon or apple cider vinegar, Dijon, salt, and pepper dresses the vegetables just enough to make every bite bright and flavorful.

Once everything is combined, I add crumbled feta, pumpkin seeds, and kalamata olives for salt for creaminess crunch, and briny depth. The result is a salad that’s balanced, satisfying, and perfect for a light lunch – hearty enough to fill you up, fresh enough to feel bright, and colorful enough to make the table feel lively.

Tip:

Roast the vegetables until they just begin to caramelize,and keep the garbanzo beans on a separate tray so they stay crisp. Toss everything gently with the vinaigrette to keep the pieces intact and flavors bright.

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Make sure to try this Creamy Coleslaw Salad too!

Yield: serves 3 or 4

Roasted Vegetable Salad with Shallot Vinaigrette

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Ingredients

• 1 small eggplant - peeled and diced
• 1/2 purple onion - sliced
• 2 bell peppers (any color) - sliced
• 14 ounce can of garbanzo beans
• 1 cup feta cheese (season and add olive oil if you'd like)
• 1/2 cup roasted pepitias
• 2/3 cup Kalamata olives (pits removed)
• Paprika (for garbanzo beans)
• Dressing: 1/2 shallot (diced), 1 tsp Dijon, 2 tablespoons lemon or apple cider vinegar. 6-8 tablespoons of olive oil, salt and pepper.

Instructions

1. Preheat oven to 375 degrees F. Line two baking trays with parchment paper.
2. Cut up all the veggies and place on baking tray. Drizzle with olive oil and add salt and pepper. Toss lightly and then place the baking tray in the oven for about 20 minutes.
3. While the veggies start to roast, make the dressing. Add shallot to a bowl and squeeze lemon juice over the top. Allow to sit for a couple minutes. Add Dijon, salt, pepper, and olive oil. Whisk until combined.
4. Rinse garbanzo beans and spread out on to a baking sheet. Sprinkle with paprika.
5. Meanwhile, check on veggies. Give them a gentle toss and put them back in the oven for another 10 minutes or so until they begin to caramelize.
6. Add the garbanzo beans and roast for 10 minutes or until just starting to get crispy.
7. Remove everything from the oven and add to your salad bowl.
8. Toss with dressing and then add feta cheese, olives, and pepitias.
9. Serve!