Roasted Eggplant and Summer Squash Salad

• 1 large or 2 small eggplant cut into 1 inch cubes

• 2 zucchini or summer squash cut into 1 inch chunks (peppers also work well)

  Marinade:

• 1/3 cup olive oil

• 2 tablespoons apple cider vinegar

• 1 tablespoon honey

• 1 tablespoon smoked paprika

• 1/2 teaspoon cumin

• 4 cloves garlic, roughly chopped

  Dressing:

• 2 tablespoons lemon juice

• 1 tablespoon soy sauce

  Garnish:

• 1 cup flat parsley, roughly chopped

• 1/4 cup finely chopped scallions

Preheat oven to 400 degrees. Place chopped eggplant and zucchini or squash into a large bowl and lightly salt, set aside while making the marinade.

In a medium sized bowl combine olive oil, apple cider vinegar, honey, smoked paprika, cumin and garlic. Whisk ingredients until well combined. Blot away any excess water from the eggplant and zucchini or squash. Pour marinade over the vegetables and toss well to coat.

Spread evenly on a medium sized baking sheet and roast in the oven for about 30-40 minutes until tender. Stir after the first 15 minutes. Remove from oven and let cool a bit. Whisk together lemon juice and soy sauce. Transfer roasted vegetables into a serving dish and toss with lemon juice and soy sauce mixture. Garnish salad with parsley and scallions before serving.