Mediterranean Salad with Roasted Eggplant
4
Points® value
Total Time
35 min
Prep
25 min
Cook
10 min
Serves
4
Difficulty
Easy
Instead of adding fattening croutons to this delicious, high-fibre salad, boost the flavour by roasting eggplant and tossing that in instead.
Ingredients
Uncooked eggplant
1½ medium, or 1 large, peeled and cubed (about 4 cups)
Garlic
2 clove(s), large, chopped
Olive oil
2 tsp(s)
Plum tomato
4 medium, chopped
Red bell pepper
1 large, chopped
Yellow bell pepper
1 large, chopped
Red onion
1 small, chopped
Fresh oregano
1 tbsp(s), chopped, (or 1 tsp dried)
Feta cheese
¼ cup(s)
Mixed greens
8 oz
Plum tomato
4 medium, chopped
Fat free red wine vinaigrette
6 tbsp(s)
Canned cannellini beans
16 oz, rinsed and drained