This is a salad I had been making for years with the addition of lots of olive oil. I added the canned tomatoes to give added moisture and prevent the vegetables from burning. I still find the flavor and texture is improved by the addition of a little good quality olive oil so if you have room for adding a little fat to your diet this would be a good place to do it. (12-8 oz servings)

  • 2/3 cup balsamic vinegar
  • 2/3 cup red wine vinegar
  • 2 tsp. minced fresh garlic
  • 1 Tbsp. + 1 tsp. salt
  • 1½ tsp. black pepper
  • 1 ½ Tbsp. minced fresh rosemary or 1 Tbsp. dry rosemary
  • 1 large red onion, 1″ chop
  • 2 lb. red potatoes, 1″ chop
  • ½ lb. baby peeled carrots
  • 2 lb. zucchini, 1″ coins
  • 1 lb. red peppers, 1″ chop
  • 1 ½ lb. eggplant, 1″ chop
  • 2 lb. canned tomatoes, drained

Whisk herbs, garlic and seasonings into vinegar. If you are using dry rosemary grind it in a spice mill first. Toss all the vegetables with the dressing and spread one layer deep on baking sheets. Preheat oven to 375F and cook vegetables until they are slightly caramelized and tender, approximately 35-40 minutes.

Per Serving: Calories: 44 Protein: 2gm Fat: 0gm

Carbohydrates: 10gm Sodium: 511mg

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