Roasted Veggie Salad from Clean Cuisine Dinners Cookbook


  • 1 eggplant (cut into thin strips)
  • 2 organic red bell peppers (sliced into thin strips)
  • 15 spears of asparagus (chopped into 1-inch pieces, tough ends discarded)
  • Two 14-ounce packages frozen artichokes (such as Bird’s Eye)
  • 4 teaspoons extra virgin olive oil
  • Unrefined sea salt (to taste)
  • 6 cups chopped romaine lettuce
  • 3/4 cup sundried tomatoes (sliced into thin strips)
  • 1 cup frozen organic corn kernels (thawed)
  • 1 1/4 cups frozen organic edamame beans (thawed)
  • 8 organic (pastured hardboiled eggs, chopped OR 4 cans sardines packed in extra virgin olive oil)
  • 1 firm avocado (cut into bite-sized pieces)


  1. Preheat oven to 400 degrees. Line 2 cookie sheets with parchment paper.
  2. Arrange the eggplant, bell peppers and asparagus on one of the cookie sheets and arrange the frozen artichokes on the other one. Drizzle the olive oil on the vegetables, using your hands to toss and coat. Season with salt to taste. Transfer the cookie sheets to the oven and roast the eggplant, bell peppers and asparagus for about 20 to 25 minutes, or until tender but not mushy. Roast the artichokes for 40 minutes. Set roasted vegetables aside to cool slightly.
  3. In a large serving bowl, add the lettuce, sundried tomatoes, corn and edamame beans. Gently toss the salad. Add the warm roasted vegetables and drizzle in the Lemony Hemp Seed Dressing to taste. Gently toss the salad. Add the hardboiled eggs and avocado on top of the salad. Serve family-style at room temperature.

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