Recipe – Grilled Veggie Salad

This quick and healthy recipe is perfect for those busy weekday lunches! You can personalize it with veggies of your choice, but I went in with sweet potatoes, eggplants and chickpeas. Toss it with some olive oil, s&p and air fry until cooked. Serve on a bed of greens (I used arugula), top it with nuts and raisins and a balsamic vinegar dressing.

You’ll need:

Sweet potatoes – 1 cup, cut into cubes

Eggplants – 1 cup, cut into cubes

Chickpeas – 1 can

Olive oil – 1 tbsp

Salt and Black pepper – to taste


Toppings – nuts and raisins

Balsamic vinegar dressing


  1. Cut sweet potatoes and eggplants into cubes.
  2. Toss together sweet potatoes, eggplants, chickpeas, olive oil, salt and pepper.
  3. Air fry at 350 for 15 minutes, mix halfway. (You can also roast in the oven)
  4. Lay out a bed of arugula.
  5. Add roasted veggies on top.
  6. Add nuts and raisins, and balsamic vinegar.

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