Healthy Lee

Recipe: Arugula and Roasted Vegetable Salad


  • 1 cup of fresh baby arugula
  • 4 oz. of eggplant
  • 4 oz. of zucchini
  • 4 oz. of yellow peppers
  • 4 oz. red peppers
  • 4 oz. portobello mushrooms
  • 4 oz. of sweet potato
  • 4 oz. of asparagus spears
  • 4 oz. of red onion
  • 2 tablespoons of Extra virgin olive oil
  • 1 teaspoon of Montreal steak seasoning


  1. Lightly grill vegetables in olive oil and seasoning. Allow vegetables to cool.
  2. Arrange on bed of fresh baby arugula.
  3. Drizzle with dressing if desired.

Vegetables may be chopped/diced/shredded as desired.


This recipe was featured in WINK News! Click here to see the full segment.

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