Roasted Eggplant Salad with Spinach

1 large eggplant, cut into ¾-inch slices
½ cup chopped parsley, fresh oregano, or basil
2 garlic cloves, minced
Drizzle of olive oil
Sea salt and black pepper to taste
1 bunch fresh spinach, chopped
Lemon-stevia dressing
Raw goat cheese, grated (optional)

Preheat oven to 400°F. Combine eggplant, herbs, garlic, olive oil, salt and pepper so the eggplant slices are evenly coated, and place in a baking dish. Bake for 15 minutes, turning once. Enjoy on a bed of spinach tossed with lemon-stevia dressing. Garnish with grated raw goat cheese, if desired.

Roasted Zucchini Salad

2–3 medium zucchini, cubed
2 cloves garlic, minced
½ cup chopped parsley
1 tbsp organic butter
Sea salt and black pepper to taste
1 bunch fresh spinach, chopped
Lemon-stevia dressing
Raw pine nuts (optional)
Fresh mint and basil leaves (optional)

Preheat oven to 400°F. Combine zucchini, garlic, parsley, butter, salt and pepper so the zucchini is evenly coated. Bake for 15 minutes, turning once. Enjoy on a bed of spinach with lemon-stevia dressing. Garnish with raw pine nuts, fresh mint, and/or basil, if desired.