For this salad I roasted bite size pieces of eggplant, sliced mushrooms, and baby carrots. I tossed those vegetables with 4 cups of salad greens and homemade balsamic dressing. To finish it off I sprinkled it with hemp seeds. It was so easy and fast.
1. Cut 1 eggplant into bite sized pieces, slice up 8 mushrooms, and put 2 c baby carrots into a large bowl. Toss with 2 tsp olive oil then spread onto a baking sheet.
2. Sprinkle all vegetables with Garlic Powder
3. Roast @ 400 for 20-30 min. I waited until my eggplant started to brown a bit.
4. When finished let cool for 10 min
3/4 c Balsamic Vinegar
1-2 garlic cloves
1 Tsp Italian Seasoning
1 T agave or 2 T sugar
1 tsp kosher salt
3/4 c olive oil
Mix all ingredients EXCEPT olive oil in a blender. Slowly drizzle the olive oil into the blender while it is still mixing.