1/4 cup mixed seeds (e.g., pumpkin seeds, sunflower seeds, and flaxseeds)
Salt and pepper, to taste
Fresh basil or parsley, chopped, for garnish
Instructions:
Preheat your oven to 400°F (205°C) and line a baking sheet with parchment paper.
In a large bowl, combine the diced bell peppers, zucchini, eggplant, and red onion. Drizzle with 2 tablespoons of EVOO, sprinkle with salt and pepper, and toss until all the vegetables are well coated. Spread the vegetables out on the prepared baking sheet in a single layer. Roast in the oven for 25-30 minutes or until the vegetables are tender and slightly caramelized. Halfway through roasting, give the vegetables a stir to ensure even cooking.
In a small bowl, whisk together the remaining 1 tablespoon of EVOO and balsamic vinegar. Season with a pinch of salt and pepper, and whisk until emulsified.
Once the vegetables are roasted and slightly cooled, transfer them to a large salad bowl. Add the fresh arugula and minced garlic. Drizzle the dressing over the top and toss to combine.
Sprinkle the mixed seeds and fresh herbs over the salad. Toss gently to combine. Serve the salad immediately as a light meal or side dish.
