Mediterranean Salad with Roasted Eggplant
light meals
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POINTS® Value: 5
Servings: 4
Preparation Time: 25 min
Cooking Time: 10 min
Level of Difficulty: Easy
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| Instead of adding fattening croutons to this delicious, high-fiber summer salad, boost the flavor by roasting eggplant and tossing that in instead. |
Ingredients
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1 1/2 medium raw eggplant, or 1 large, peeled and cubed
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2 medium garlic clove(s), chopped
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2 tsp olive oil
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1 large sweet red pepper(s), chopped
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1 large yellow pepper(s), chopped
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1 small red onion(s), chopped
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4 medium plum tomato(es), chopped
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1 tbsp fresh oregano, chopped, or 1 tsp dried
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16 oz canned cannellini beans, rinsed and drained
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1/4 cup(s) feta cheese
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8 oz mixed greens
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6 tbsp fat-free red wine vinaigrette
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Instructions
- Preheat oven to 450ºF. Coat a metal jelly roll pan with cooking spray.
- Place eggplant and garlic in a large bowl; drizzle with oil and toss to coat. Spoon onto prepared pan. Bake until tender and browned, about 10 minutes, stirring occasionally. Remove from oven and cool in refrigerator.
- Combine remaining ingredients, except vinaigrette, in a large bowl. Add eggplant and toss with vinaigrette. Yields about 1 1/2 cups per serving.
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