Warm Vegetable Salad - cooking recipe

Ingredients

1/4 cup plus 2 tsp olive oil
1/4 cup red wine vinegar
1 None red onion, cut into small wedges
1 clove garlic, crushed
1 None red chili pepper, seeded and finely chopped
1 None yellow pepper, seeded and chopped
1 None red pepper, seeded and chopped
1 None zucchini, sliced
1 small eggplant, coarsely chopped
6 oz button mushrooms, halved
1 can (15 oz) chickpeas, drained and rinsed
6 oz baby spinach leaves
1/4 cup pine nuts, toasted

Preparation

For the vinaigrette, whisk 1/4 cup of the oil and vinegar in a small bowl. Season to taste.
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.
Add the chickpeas and 1/2 the vinaigrette to vegetable mixture. Toss gently to combine. Remove from heat.
Place spinach in a large bowl. Drizzle with remaining vinaigrette and toss. Top with warm vegetable mixture and sprinkle with pine nuts.