Monday, April 16, 2012

A Mediterranean Dinner

Last night we had a mixed vegetable salad for dinner... I had some left over tahini dressing, and one large eggplant so I decided to make something healthy and light!

For the salad itself, I used some arugula, and some baby spinach (which I steamed for only a few minutes)... I topped that with roasted eggplant, and roasted tomatoes ( I made these in the oven, seasoned with olive oil, oregano, basil, salt and pepper).  Finally, I sprinkled some sliced black olives and drizzled the rest of the tahini dressing I had left over in the fridge!

This can also be made with a variety of other vegetables, such as Zucchini or different kinds of peppers :) 

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