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Balsamic Roasted Vegetable Salad

"This salad is a mix of roasted purple onion, new potatoes, peppers, cherry tomatoes and toddler spinach tossed in balsamic vinegar and sprinkled with toasted pine nuts. Lovely for summer barbecues."

Ingredients :

12 new potatoes, halved
2 big purple onions, every cut into eight wedges
2 large yellow bell peppers, seeded and cubed
4 cloves garlic, peeled
1 eggplant, thickly sliced (non-compulsory)
1 teaspoon chopped sparkling rosemary
2 teaspoons chopped fresh thyme
2 tablespoons olive oil
salt to taste
1 pint cherry tomatoes, halved
1/3 cup toasted pine nuts
1 (10 ounce) bag baby spinach leaves
2 tablespoons balsamic vinegar

Instructions :

Prep : 30M	Cook : 6M	Ready in : 1H25M

Preheat oven to 400 ranges F (200 degrees C). Line a baking sheet with aluminum foil.
Place potatoes into a microwave safe dish, and area into the microwave. Cook on High until the potatoes are just gentle, three to four minutes. Place the potatoes right into a large bowl in conjunction with the onion, bell pepper, garlic, and eggplant. Sprinkle with rosemary, thyme, and olive oil. Toss to coat the vegetables with olive oil, then season with salt to taste. Spread veggies onto prepared baking sheet.
Roast the vegetables in the preheated oven till they begin to brown at the edges, about 35 mins. Stir within the cherry tomato halves, and retain cooking 15 mins more.
Toss the roasted vegetables in a big bowl with the pine nuts, spinach, and balsamic vinegar.

Notes :

Reynolds® Aluminum foil can be used to hold food wet, cook it flippantly, and make clean-up simpler.

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