Warm Vegetable Salad

• 1/4 cup olive oil
• 1/4 cup red wine vinegar
• 1 red onion cut into small wedges
• 1 clove garlic crushed
• 1 red chili pepper seeded and finely chopped
• 1 yellow pepper seeded and chopped
• 1 red pepper seeded and chopped
• 1 zucchini sliced
• 1 eggplant small, coarsely chopped
• 6 ounces button mushrooms halved
• 15 ounces chickpeas drained and rinsed
• 6 ounces 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, garlic, red chili pepper, yellow pepper, red pepper, zucchini, eggplant small, mushrooms halved, chickpeas, baby spinach, nuts

Taken from www.yummly.com/recipe/Warm-Vegetable-Salad-1403664 (may not work)