Arugula is an amazingly healthy green. Some people don’t like the peppery bite in its flavor and some people love it. If you have never been a fan, try out this recipe. The strong flavors of the garlic and tomatoes compliment the lettuce, and the warmth of the roasted vegetables helps to subdue its peppery flavor.
fresh arugula, about a handful per serving
5 ripe tomatoes, (I used a mixture, any combination will do), sliced
5 cloves garlic, minced
10 mini bell peppers, or one large bell pepper, cleaned and sliced
½ c. olive oil
¼ c. balsamic vinegar
1 tsp. salt
1 tsp. black pepper
1 tsp. oregano
crumbled feta cheese (about a tbsp. per serving)
On a cookie sheet covered in foil, spread the minced garlic and cover it with the sliced tomatoes and peppers. Sprinkle the veggies with the salt, pepper, and oregano, and drizzle the oil and vinegar over the top. Bake the veggies in the oven at four hundred degrees for thirty minutes.
In a salad bowl, place a handful of arugula. Top the arugula with a serving of the freshly roasted vegetables as soon as they come out of the oven. Sprinkle feta cheese on top of the salad and enjoy!