Roasted Vegetables and Boiled Egg Salad
- 4 boiled egg whites
- 2 Bell Peppers (mix color yellow,red and green)
- 2 tomatoes
- 6 mushrooms
- 3 cups of baby spinach chopped
- 1 zucchini
- Olive oil
- Salt and pepper (according to taste)
Place sliced up peppers, tomatoes, mushrooms,
zucchini and onions in a roasting pan. Toss with the 2 tsp of olive oil, salt, and pepper to mix and coat. Roast for 30 minutes, stir occasionally, until the vegetables are semi cooked or tender.
Boil eggs till hard and then peel, cut in half , remove egg yolk and set aside.
In a big bowl add 3 cups of baby spinach (slightly boiled), roasted vegetables, egg white halves and serve.
You can add some lemon or garlic if you want.