*Omit Feta Cheese and substitute fat free mozzerella, to make this a Core dish!


POINTS® Value |  5
Servings | 4
Preparation Time | 25 min
Cooking Time | 10 min
Level of Difficulty | Easy

light meals | Instead of adding fattening croutons to this delicious, high-fiber summer salad, boost the flavor by roasting eggplant and tossing that in instead.

1 1/2 medium raw eggplant, or 1 large, peeled and cubed
2 medium garlic clove(s), chopped
2 tsp olive oil
1 large sweet red pepper(s), chopped
1 large yellow pepper(s), chopped
1 small red onion(s), chopped
4 medium plum tomato(es), chopped
1 Tbsp fresh oregano, chopped, or 1 tsp dried
16 oz canned cannellini beans, rinsed and drained
1/4 cup feta cheese
8 oz mixed greens
6 Tbsp fat-free red wine vinaigrette

Instructions


1. Preheat oven to 450ºF. Coat a metal jelly roll pan with cooking spray.
2. Place eggplant and garlic in a large bowl; drizzle with oil and toss to coat. Spoon onto prepared pan. Bake until tender and browned, about 10 minutes, stirring occasionally. Remove from oven and cool in refrigerator.
3. Combine remaining ingredients, except vinaigrette, in a large bowl. Add eggplant and toss with vinaigrette. Yields about 1 1/2 cups per serving.