Salade Composée, Day 3, Roasted Mediterranean

We went to the Farmer's Market this morning, and I picked up some beautiful organic produce.  I found a gorgeous purple eggplant and some fresh okra.  I decided to roast them with a giant zucchini from my CSA farm box.  Since I seasoned the veggies before roasting them, I only needed an ever so light spritz of dressing on the salad.  So good!

The veggies have different roasting times (eggplant 45 mins, zucchini 25 mins, okra 15 mins), so I started with the eggplant and then added the others along the way.  Mine all fit on one baking sheet, but feel free to use 2 or 3 if your sheets are smaller.

This makes a lot of roasted veggies, so I will refrigerate the leftovers to go with dinner tonight or tomorrow night.

Salade Composée, Day 3, Roasted Mediterranean


Ingredients

• 1 medium purple eggplant, washed and diced
• 1 large zucchini, washed and diced
• 1-ish pound fresh okra, washed
• olive oil
• Tastefully Simple Seasoned Salt
• grape tomatoes
• olives
• leftover rotisserie chicken, shredded
• Newman's Own Light Italian dressing

Directions:

• Pre-heat oven to 400 degrees F.  In a large bowl, toss the eggplant, zucchini and okra with a few tablespoons of olive oil and several dashes of TSSS.  Place the eggplant in a single layer on one side of a large baking sheet and roast for 20 minutes.  Then add the zucchini to the pan and continue roasting for 10 more minutes.  Then add the okra and finish roasting for 15 minutes until all the veggies are tender.  Remove from oven and let cool for 10 minutes.
• Arrange the roasted veggies with the rest of the ingredients onto a plate and drizzle sparingly with dressing.