Roasted Veggie Salad


  • 2 Japanese eggplants or 1 medium eggplant
  • 4 summer squash
  • 2 green peppers
  • 1 onion
  • 1 bunch scallions (Australian shallots)
  • 1 tsp paprika
  • 1 tsp thyme
  • 2 cloves garlic, minced
  • 1/4 cup extra virgin olive oil
  • ground black pepper and sea salt to taste
  • 4 cups arugula (Australian rocket)
  • 4 cups mixed salad greens

Roasted veggies are a delicious addition to any meal all year round. They taste great when warm as a side dish and cool on a green salad. Roasting veggies is a big time saver. Enjoy a portion at dinner then save leftovers for your mid-day salad. They add loads of flavor and are packed with fiber and micronutrients.


  1. Whisk together olive oil, paprika, thyme, garlic, salt and pepper in a bowl.
  2. Chop veggies, add to bowl and mix well.
  3. Refrigerate to marinate for at least 1 hour.
  4. Heat oven to 400 degrees F.
  5. Roast veggies for 40 minutes or until tender. Let cool.
  6. Add to mixed greens and arugula (Australian rocket).
  7. Serve with your favorite Reboot Salad dressing!

Servings: 4

Calories: 130

Fat: 1 g

Trans Fat: 0 g

Cholesterol: 0 mg

Sodium: 40 mg

Carbohydrates: 28 g

Fiber: 40 mg

Sugars: 13 g

Protein: 7 g