1 head of butter lettuce, cleaned and leaves coarsely chopped
1 tablespoon fresh basil leaves, sliced
Instructions
Preheat your oven to 375°F. Line a baking sheet with parchment paper.
In large bowl, toss the eggplant, zucchini, summer squash, bell pepper, and tomatoes, together with the garlic, olive oil, sea salt, pepper, and dried spices.
Lay the veggies out flat on the baking sheet. Cook for about 30 minutes, or until soft and golden brown, flipping them at about the halfway point.
While the vegetables are cooking, bring the balsamic vinegar to a boil in a small pot. Lower the heat to a simmer, and continue cooking until it reduces to about ¼ cup, about 15 minutes.
To serve, divide the lettuce leaves among 4 bowls or plates. Top with the vegetables, and drizzle a tablespoon or so of balsamic reduction onto each salad. Top with the basil leaves.