Fresh Roasted Vegetable Salsa

It's very rare you'll find a recipe on The Community Plate that doesn't include meat, gluten, or dairy.  It's not by choice, really, I simply create recipes that pop in my head or that are needed for school.  However, this time, I went a different direction.  This recipe is dedicated to my Aunt Karen, who has recently started her own business, Woman to Woman Health Coaching, where she holds classes and seminars, teaching her attendees the importance of food and what can help and harm your body.  She shows how to be mindful of your eating habits, does pantry-cleanouts, grocery store tours, and much more!  You even get a delicious meal when attending classes!  For more information, visit or visit her Facebook page here!  This recipe focuses on simple vegetables, healthy fats, and fresh flavors.  Enjoy!

What You'll Need:

For the vegetables
  • 1 eggplant
  • 2 red bell peppers
  • 1 red onion
  • 2 green zucchini
  • 2 yellow squash 
  • 1 cup chopped artichoke hearts
  • 1/4 cup extra virgin olive oil
  • 1 tbsp. Italian seasoning
  • 1 1/2 cups sun-dried tomatoes, chopped
For the dressing
  • 3/4 cup extra virgin olive oil
  • 1/3 cup balsamic vinegar
  • 1 tbsp. Italian seasoning
  • 1 tsp. minced garlic
  • 1 tbsp. dried thyme
  • Kosher salt and cracked pepper
  • 1 lemon, juice and zest  (reserve a small amount of zest for garnish)
  • 1 1/4 tbsp. sugar
  • 1 1/2 tbsp. flat-leaf parsley, finely chopped (reserve a small amount for garnish)

1.  Start by cutting up the first six ingredients.  All vegetables should be diced in a uniform size, to ensure they all roast properly and evenly.  In a large mixing bowl, toss your vegetables with the olive oil and Italian seasoning.  On a baking sheet (or two!), spread the vegetables out evenly, in one layer.  Roast on 400-degrees for about 20 minutes, until vegetables are soft and red peppers just begin to char.  Remove from oven, add the chopped sun-dried tomatoes and set aside.

2.  In a small bowl, whisk all the ingredients for the dressing together until incorporated.  Pour the dressing over the vegetables and mix well using your hands.  Sprinkle with a touch more lemon zest and some finely chopped flat leaf parsley.  Serve with toasted flat-bread, crackers, or sliced baguette.  Enjoy!


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