Spinach, Eggplant salad


1/2 tsp of minced garlics

2 small zucchini cut length wise

1 carrot cut length wise

1 baby eggplant cut

1 bowl of baby spinach

olive oil

balsamic vinegar

Pepper and salt


Drizzle some olive oil and garlic onto the zucchini, carrot and eggplants.

Roast for 25min at 210 degree celsius.

After the veggies are roasted, toss in the spinach. Mix well with the balsamic vinegar, pepper and salt.