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Balsamic Mixed Vegetable Roast
Ingredients
- 2 med eggplants, unpeeled, cut crosswise into 1/4 inch thick rounds
- 2 tsp of salt, divided in half
- 1 c. extra-virgin extra virgin olive oil
- 1/3 c. balsamic vinegar
- 1/2 tsp freshly grnd black pepper
- 1 1/2 lb zucchini, washed, dry, and cut on the bias into 1/4 inch rounds
- 3 lrg red onions, sliced into 1/4 inch rounds
- 2 med red bell peppers, cored, seeded, and cut into 3/4 inch squares
- 2 med yellow bell peppers, cored, seeded, and cut into 3/4 inch squares
- 6 lrg heads of endive, cored, halved, and quartered lengthwise Garnish: 4 sprigs fresh basil
Directions
- 1. Place a layer of paper towels over a baking sheet. Arrange the eggplant in single layers and sprinkle with 1 tsp. of salt. Let stand for 30 min.
- Pat dry.
- 2. Preheat the oven to 450 F.
- 3. Whisk together the extra virgin olive oil, vinegar, remaining salt, and pepper, and set aside.
- 4. Divide the eggplant, zucchini, red onions, peppers, and endive between 2 large baking pans with sides. Gently toss the vegetables with 3/4 of the blended oil and vinegar. Place 1 baking sheet on the bottom oven rack and the second on the middle rack. Roast the vegetables for 15 to 20 min, turning them once and rotating the pans between the shelves after 10 min. The vegetables should be crisp to the bite when they are done.
- 5. Arrange the vegetables in colorful bunches on round or possibly oval platters, mixing together the different types of vegetables. Sprinkle the vegetables with salt and pepper, and drizzle them with the remaining extra virgin olive oil/balsamic vinegar dressing. Serve at room temperature.
- Makes 12 servings.
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