Warm Kale Antipasto Salad

Name: Warm Kale Antipasto Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 12 baby bell peppers (any color), halved; 2 Tbsps balsamic vinegar; 1 pint cherry tomatoes, halved; 1 crusty whole-wheat roll, cubed; 57 grams deli-sliced soppressata or salami (about 8 slices), cut into strips; 2 smalls Japanese eggplants, halved lengthwise and sliced; 142 grams package baby kale or 8 cups chopped kale leaves; 4 servings Kosher salt and freshly ground pepper; 3 Tbsps extra-virgin olive oil, plus more for drizzling; 57 grams pecorino romano cheese, shaved; 2 red onions, halved and sliced; 1 romaine lettuce heart, chopped

You can never have too many side dish recipes, so give Warm Kale Antipasto Salad a try. This recipe serves 4. This recipe covers 33% of your daily requirements of vitamins and minerals. One serving contains 364 calories, 15g of protein, and 18g of fat. Head to the store and pick up baby kale, onions, kosher salt and pepper, and a few other things to make it today. From preparation to the plate, this recipe takes around 30 minutes.

Instructions

Preheat the broiler. Arrange the red onions, eggplant, bell peppers and tomatoes on a baking sheet; drizzle with 2 tablespoons olive oil and season with salt and pepper. Broil, turning halfway through, until the vegetables are soft and slightly charred, about 12 minutes.

Ingredients you will need

Salt And Pepper