Warm Vegetable Salad

• 1/4 cup plus 2 tsp olive oil
• 1/4 cup red wine vinegar
• 1 None red onion, cut into small wedges
• 1 clove garlic, crushed
• 1 None red chili pepper, seeded and finely chopped
• 1 None yellow pepper, seeded and chopped
• 1 None red pepper, seeded and chopped
• 1 None zucchini, sliced
• 1 small eggplant, coarsely chopped
• 6 oz button mushrooms, halved
• 1 can (15 oz) chickpeas, drained and rinsed
• 6 oz baby spinach leaves
• 1/4 cup pine nuts, toasted

1. For the vinaigrette, whisk 1/4 cup of the oil and vinegar in a small bowl. Season to taste.
2. Heat remaining 2 tsp oil in a large skillet on high heat. Saute onion, garlic and chili pepper for 1-2 mins, until fragrant. Add peppers, zucchini, eggplant and mushrooms. Cook, stirring, for 3-5 mins, until tender.
3. Add the chickpeas and 1/2 the vinaigrette to vegetable mixture. Toss gently to combine. Remove from heat.
4. Place spinach in a large bowl. Drizzle with remaining vinaigrette and toss. Top with warm vegetable mixture and sprinkle with pine nuts.

olive oil, red wine vinegar, red onion, clove garlic, red chili pepper, yellow pepper, red pepper, zucchini, eggplant, button mushrooms, chickpeas, baby spinach, pine nuts

Taken from recipes-plus.com/api/v2.0/recipes/26108 (may not work)