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Mediterranean Salad w/ Roasted Eggplant




Source of Recipe


WeightWatchers.ca recipes


List of Ingredients




1 1/2 medium eggplant(s), or 1 large, peeled and cubed (about 4 cups)
2 medium garlic clove(s), chopped
2 tsp olive oil
4 medium plum tomatoes, chopped
1 large sweet red pepper(s), chopped
1 large yellow pepper(s), chopped
1 small red onion(s), chopped
1 Tbsp fresh oregano, chopped, (or 1 tsp dried)
1/4 cup feta cheese
8 oz mixed greens
4 medium plum tomatoes, chopped
6 Tbsp fat-free red wine vinaigrette
16 oz canned cannellini beans, rinsed and drained




Recipe



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.