Vegetarian Recipe

Prep and roast vegetables

Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper. Place eggplant rounds, zucchini slices, bell pepper strips, and red onion wedges in a single layer on the sheet (use two sheets if necessary to avoid crowding).

In a small bowl, combine 4 tbs olive oil, minced garlic, dried oregano, dried thyme, smoked paprika, 1.5 tsp kosher salt, and 1 tsp black pepper. Whisk until blended.

Brush or toss the vegetables with the seasoned oil so they are evenly coated. Scatter halved cherry tomatoes over the top but leave them uncoated so they blister rather than char. Roast in the preheated oven for 20–25 minutes, turning once halfway, until vegetables are tender and edges are lightly caramelized. If vegetables start to brown too fast, reduce the temp to 400°F (200°C) and continue roasting until tender.

Finish roasted vegetables and wilt spinach

While vegetables roast, place the packed baby spinach in a large serving bowl. When the vegetables are done, remove the baking sheet from the oven. Transfer the hot roasted vegetables and any pan juices onto the spinach — the residual heat will gently wilt the leaves. Add lemon zest and squeeze the lemon juice evenly over the vegetables. Toss gently to combine.

If using feta, sprinkle crumbled feta over the warm vegetables so it softens slightly. Scatter torn fresh basil leaves on top. Taste and adjust seasoning with additional salt, pepper, or a drizzle of olive oil if desired.

In a small jar or bowl combine 2 tbs olive oil, 2 tbs lemon juice, 1 tsp Dijon mustard, and 1 tsp honey or maple syrup (optional). Season with 1 tsp salt and 1/2 tsp black pepper. Whisk or shake vigorously until emulsified.

Taste and adjust acidity or sweetness as needed. Drizzle the dressing over the roasted vegetable and spinach mixture just before serving, or serve on the side for guests to add their own.