Roasted Veggie Lentil Salad

This Roasted Veggie Lentil Salad is filled with eggplant, bell pepper, onions, fresh herbs, lentils, vegan feta & a light, tangy dressing!

Course Main Course

Cuisine American, Mediterranean

Keyword fall recipes, lunch, roasted veggies, salad

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 290

Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
Add the veggies to the baking sheet and drizzle over 3 tablespoons of oil. Sprinkle on the dry seasonings and toss to combine. Place in the oven for 20 minutes, toss and cook for another 10-20 minutes - this will depend on how charred you want them.
Meanwhile, add the remaining oil, garlic, lemon juice, fresh herbs, lentils & a pinch of salt & pepper to a bowl and toss to combine. Taste and adjust the seasonings as needed.
Remove the veggies from the oven and add them to the lentils. Toss until combined.
Transfer to a serving dish and top with the vegan feta & more fresh herbs. Serve chilled or at room temp with extra lemon wedges on the side.

I like to use the steamed lentils from Trader Joe's (in the produce section). You could also use canned lentils or cook brown/green lentils from scratch. If you cook them from scratch just make sure to chill them before adding them to the salad.
I like this at room temp and chilled - I usually have the leftovers for lunch chilled.
I like a lot of lemon juice in this one, but adjust to your liking!
You can switch up the veggies depending on what you have on hand. Some other veggies that would work well in this salad are: butternut squash, sweet potato and zucchini.

Calories: 290kcal | Carbohydrates: 33g | Protein: 11g | Fat: 14g