Warm up with this hearty salad. I love the juxtaposition of hot over cold-the roasted eggplant, red bell peppers and tomatoes over the crunchy cool bed of green leaf lettuce. I sprinkle nutritional yeast over it to give it a cheese-y flavor (along with salt, pepper and garlic powder) in place of using a dressing. If you haven’t ever tried nutritional yeast, it doesn’t have much flavor on it’s on until you add salt, then you really taste the cheesiness. It also contains protein and B Vitamins. 

Roasted Eggplant, Red Bell Pepper & Tomato Salad

-Eggplant Sliced 1/2 in rounds
-Red Bell Pepper thin lengthwise slices
-Tomato slices (roma or cherry tomatoes  work well due to low water content)
-Green leaf lettuce
-Nutritional yeast (optional)
-salt
-pepper
-garlic powder (optional)

Sprinkle the eggplant, red bell pepper and tomatoes with salt, pepper and garlic (opt)
Roast on a baking sheet covered in aluminum foil at 400 degrees for about 30 minutes or until they are tender and slightly browned.
Serve on a bed of green leaf lettuce and sprinkle nutritional yeast on top if you like a cheese-y flavor and enjoy!