Lentils with Summer Vegetables

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I am on a lentil binge these last few weeks. After the yummy lentil cakes last week I decided I need more lentils in my life! Craig and I hit the farmer's market on Saturday, where I picked up some tasty eggplant, zucchini, carrots and cauliflower. These beautiful summer veggies inspired me to create a tasty lentil salad that would be healthy and hearty.

My original plan was to grill the veggies and then chop them up and toss them in a salad with some lentils. Unfortunately, the weather did not agree, so I threw them in the oven instead. I'm glad I did, because instead of smoky barbecue flavor, these veggies got incredibly sweet and crisp. For flavor, I tossed them with a light splash of balsamic.

I used french lentils (also called puy). I chose these because they are smaller and retain their shape better while cooking. To finish off the salad, I added some yummy fresh herbs and tomatoes from my garden! I am SO EXCITED to start harvesting and eating the crops we've been working so hard on for the past few months. I took a bunch of garden picks and will update you all later this week.

Here's what I picked:

Full recipe after the jump

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