Vegetarian, Vegan, Gluten-free, Dairy-free, Nut-free YIELDS: 8 servings

INGREDIENTS:

• 2 sweet potatoes, peeled and cut in 1-inch chunks
• 3 Tbsp olive oil
• Pepper
• 2 cloves garlic, minced
• 1 large eggplant, cut in 1-inch chunks
• 2 red bell peppers, seeded, cut in 1-inch chunks
• 8 oz greens (spring mix, arugula)
• 8 oz fresh mozzarella or feta, sliced (optional)

Dressing

• 2-3 Tbsp balsamic vinegar
• 1 clove garlic, crushed
• 1/3 cup extra virgin olive oil
• 1 Tbsp shallot, finely chopped
• 2 Tbsp mixed fresh herbs (basil, tarragon, chives)

PREPARATION:

Toss sweet potatoes, eggplant, red pepper, garlic, pepper and olive oil together.

Roast on a baking stone in a 375-degree oven for about 30 to 45 minutes, stirring once. Remove and cool. All vegetables should be soft.

Whisk all dressing ingredients together in a small bowl.

Gently toss 2 Tbsp of dressing with vegetables. Toss greens with remainder of dressing. Divide the greens among 4 plates, top with vegetables and a few slices of mozzarella cheese.

Submitted by Sondra Weidman of The Cooking Club, in Telford. Connect with her at 215-378-9150 or TheCookingClubPA.com. January 2015.

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