nicely done salad.

Sauteed Vegetable and Lentil Salad


  • 1 Asian eggplant, unpeeled or small Italian eggplant, peeled, cut into ¾-inch dice
  • 1 medium yellow squash, with skin, cut into
  • ½-inch dice medium zucchini, with skin,
    cut into ½-inch dice
  • 3 portobello mushroom caps, cut into ½-inch dice
  • ½ red onion, cut into ¼-inch dice
  • 1 red bell pepper; seeded and cut into 1/4-inch dice
  • ¼ cup balsamic vinegar
  • ½ cup plus 1 tablespoon extra-virgin olive oil, divided
  • 1 (1-ounce) packet Good Seasons Italian Dressing mix
  • 1 (15-ounce) can lentils, drained and rinsed
  • 1 (15-ounce) can chickpeas (garb 11111 beans), drained and rinsed
  • fine sea salt
  • freshly ground black pepper


Place all the diced vegetables into a large bowl.

Pour the balsamic vinegar, ½ cup olive oil, and seasoning packet into a cruet or jar and shake or whisk to combine. Pour over the vegetables. Heat I tablespoon olive oil in large skillet over medium heat Add the vegetables and their dressing. Saute until shiny and softened, 5-6 minutes. Remove from heat. Transfer to a bowl.

Add the lentils and chickpeas. Mix to combine. Season with salt and pepper. Serve warm or at room temperature.

Status: Parve
Prep Time: 15 minutes
Cook Time: 10 minutes
Yield: 8-10 servings

Recipe by Susie Fishbein

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