Lunch was a roasted vegetable salad.
I started by chopping up sweet potatoes, a yukon gold potato, shallots, garlic cloves, green onions and eggplant.
I tossed them in a mixture of soy sauce, olive oil and pepper.
I put them on a sheet tray and they went into a 400 degree oven for 30 minutes.
They came out wonderfully browned and caramelized. I put them on a bed of butter lettuce with a drizzle of hoisin sauce.
This was a very yummy combination. The only thing that didn't turn out well was the eggplant. I ended up picking them out of the salad.
It is still a challenge for me to add in protein at every meal.
I tend to lean toward vegetarian fare.
The dogs will be getting one of their favorite treats for dinner.
