Lentil Salad with Roasted Vegetables

I desperately need to ditch the bread and eat something nutritious after a week’s worth of crap eating.

Ingredients:

1 can of lentils
1 eggplant, sliced length wise
1 red pepper
1 zucchini sliced
1 chopped green onion
Chopped Radishes
Chopped Boston lettuce
Olive Oil
Balsamic Vinegar
Salt

Directions:

Cut eggplant – dab with salt and let sit for about 15 minutes, then pat dry with paper towel (this will make it easier to cook), arrange eggplant and zucchini on a pan with a few squirts (ew gross word) of olive oil.  Sprinkle with salt and pop in the oven for about 25 minutes, flipped the vegetables over half way once brown.  On another pan, pop in the pepper, flipping it over once it becomes charred on the skin.

Chop up the rest of the veggies – radish, lettuce, green onion and mix with lentils.  Once the roasted veggies are ready,  mix everything together and drizzle with balsamic. Very low in calories while still remaining a filling meal.

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