Roasted Vegetable Salad Recipe & Spices - The Spice House

Ingredients

• 1 pint medium pattypan squash, quartered
• 2 medium Turkish or other eggplant, cut into 1 inch cubes
• 1 pint heirlom cherry tomatoes, assorted shapes and colors, halved
• 6 fresh basil leaves, chiffonade
• to taste, House Blend Herbs
• to taste, aged balsamic vinegar
• to taste, extra virgin olive oil
• to taste, fleur de sel
• to taste, fresh ground pepper