Farmer’s Market Roasted Vegetable Salad

Name: Farmer’s Market Roasted Vegetable Salad
Ingredients: 1 pint medium pattypan squash, quartered; 2 medium Turkish or other eggplant, cut into 1 inch cubes; 1 pint heirlom cherry tomatoes, assorted shapes and colors, halved; 6 fresh basil leaves, chiffonade; to taste, Summer Garden Salt-Free Herb Blend; to taste, aged balsamic vinegar; to taste, extra virgin olive oil; to taste, fleur de sel; to taste, fresh ground pepper

Yield: 6

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Ingredients

1 pint medium pattypan squash, quartered
2 medium Turkish or other eggplant, cut into 1 inch cubes
1 pint heirlom cherry tomatoes, assorted shapes and colors, halved
6 fresh basil leaves, chiffonade
to taste, Summer Garden Salt-Free Herb Blend
to taste, aged balsamic vinegar
to taste, extra virgin olive oil
to taste, fleur de sel
to taste, fresh ground pepper

Preparation Instructions:

Preheat oven to 425

Toss squash and eggplant in olive oil, and season generously with Ratatouille Seasoning, salt, and pepper.

Lay squash and eggplant in one layer, cut side down, on foil lined pan.

Roast for approx 25 minutes until vegetables start to soften and brown.

Let cool to room temperature.

Toss with tomatoes, place in serving dish, sprinkle with basil leaf chiffonade, season with more Pepper-Tarragon and drizzle with Balsamic vinegar.

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