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Roasted Vegetable Salad
Ingredients
  • 1 small eggplant, cut into 1-inch cubes
  • 1 zucchini, halved and cut into ½-inch half moons
  • 1 large tomato, cut into wedges
  • 1 large bell pepper, any color, cored and cut into ½-inch squares or pieces
  • 1 15-ounce can chickpeas, drained, rinsed, and dried well
  • Kosher salt
  • Black pepper
  • Extra virgin olive oil
  • 4 to 6 ounces halloumi cheese (optional), cut into ¼-inch thick squares or torn into pieces
  • ⅓ cup Ladolemono dressing
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