Eggplant, Squash, & Herb Salad

Ingredients

• 2 ripe roma tomatoes, chopped
• 1 small onion, minced
• 2 baby eggplants, cut into 1/2 inch slices
• 1 zucchini, cut into 1/4 inch slices
• 3 small squash, cut into 1/4 inch slices
• 1/4 cup parsley, diced
• 1/4 cup mint, diced
• 1 lemon - zested, half of the lemon squeezed, then segment other half (the pulp cut into small dices)
• 1 mild pepper, diced (I used 2 yellow hots because they are small)
• 1-2 tbsp. tarragon
• olive oil, to drizzle on salad and to drizzle on veggies before baking
• salt
• 1 sweet potato, diced into cubes
• italian seasoning

Instructions

1. Pre heat oven to 425 degrees F. Lay out foil and then parchment paper on a baking sheet and then brush with olive oil and sprinkle with salt. Layer the eggplant, squash, and zucchini on the parchment paper. Brush the tops with a light layer of olive oil and salt. Let them sit for about 20 minutes, then dab off the water beads that form. Roast in the oven for 18-20 minutes (turning the eggplant after about 10-12 minutes), then remove. The eggplant should be browned and the veggies beautifully cooked and tender.
2. While the roasted veggies cool, cook the sweet potato. Saute in a frying pan with olive oil, Italian seasoning, and salt. Cook for about 7-8 minutes until al dente, stirring frequently. You want the sweet potato to get a good brown and cook through, but still have a bite.
3. In a medium dish, layer first the eggplant, then the squash and zucchini, then the sweet potatoes. Now you can prepare the herb salad. Mix together tomatoes, onion, parsley, mint, tarragon, and pepper. Layer the top of the vegetables with the herb salad and drizzle with olive oil, salt, and lemon zest. Squeeze half of the lemon on top. Segment the other half of the lemon and dice the slices. Layer these on top and serve! (Serve warm or room temperature!)