Roasted Eggplant, Zucchini, Tomato and Garlic Salad

I love eggplant at restaurants but I have always been a little intimidated by cooking it. It has been appearing in my farm box the last few weeks so I set out to conquer my fear with some help from my friend the internet. I looked at some different recipes and blended them together for a delicious salad.

Prep Time: 10 minutes

Cooking Time: 30 minutes

Ingredients

1 head of garlic, peeled into cloves

1 eggplant, chopped in half, then halved again, then chopped into wedges ½ inch thick

1 zucchini, sliced in ¼ inch thick coins

1 cup chopped tomatoes (grape, cherry or beefsteak)

2 tbsp olive oil

1 tsp salt

1 tsp pepper

½ lemon

2 tbsp soft sharp cheese (suggest feta or goat cheese)

Preheat oven to 400 degrees. Toss garlic, eggplant and zucchini with olive oil, salt and pepper. Spray a cookie sheet with cooking spray and spread out the vegetables. Roast vegetables for 30 minutes. Remove and toss with tomatoes, juice of the lemon and cheese. Add salt and pepper as desired.

To make it into a complete meal, add a chicken breast or a cup of quinoa or both. Will make two meals with the additions or a side salad for four.