Roasted Baby Tomatoes Over Kale Bed
Author: Magdalena Wszelaki
Serves: 4 to 6 servings
- 1 bunch of kale, rip leaves off the stems to smaller pieces
- 1 cup cherry tomatoes, cut in halves
- 1 eggplant, chopped to chunks
- vinegar dressing
- Preheat oven to 375F (190C).
- Place eggplant and cherry tomatoes on a baking tray cut side down and bake for 30 minutes or till tomato skins turn brown.
- Steam kale for 5 minutes.
- Place kale on a plate and spoon roasted tomatoes on top.
- Drizzle vinegar dressing over each salad serving.
Recipe by HormonesBalance.com at https://hormonesbalance.com/recipes/roasted-baby-tomatoes-over-kale-bed/
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