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  • Mediterranean Roasted Vegetable Salad

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    Mediterranean Roasted Vegetable Salad
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 x Eggplant, cut lengthwise into 1-inch-wide slices (1 1/2-lb.) Extra virgin olive oil
    • 2 lrg Red onions, cut into 1-inch pcs
    • 2 lb Red-skinned potatoes, cut into 1 x 3/4-inch pcs
    • 9 Tbsp. Extra virgin olive oil
    • 2 lrg Red bell peppers, cut into 1 1/2-inch squares
    • 4 x Zucchini, halved lengthwise, cut crosswise into 1 1/2-inch pcs
    • 2 Tbsp. Dijon mustard
    • 2 Tbsp. Balsamic vinegar
    • 3/4 c. Minced fresh basil
    • 2 x Heads radicchio, cut into 1 1/2-inch pcs
    • 1 x 2 1/2 ounces arugula, cut into bite-size pcs
    • 1 1/2 c. Coarsely grated Pecorino Romano cheese

    Directions

    1. Preheat broiler. Brush eggplant with extra virgin olive oil. Sprinkle with salt and pepper. Broil till brown and just cooked through, about 2 min per side. Transfer to paper towels and drain.
    2. Preheat oven to 425F. Combine onions and potatoes on large baking sheet.
    3. Drizzle with 3 Tbsp. oil; toss to coat. Season with salt and pepper.
    4. Place peppers on medium baking sheet. Add in 1 Tbsp. oil; toss to coat.
    5. Season with salt and pepper. Roast vegetables till tender and light golden brown, stirring occasionally, about 35 min for peppers and about 1 hour for potatoes and onions. Transfer to large bowl. Place zucchini on medium baking sheet. Add in 1 Tbsp. oil; toss to coat. Season with salt and pepper. Bake till crisp-tender, about 20 min. Transfer to bowl with vegetables. Cut eggplant into 1-inch squares and add in to vegetables in bowl.
    6. Combine mustard and vinegar in small bowl. Gradually fold in remaining 4 Tbsp. extra virgin olive oil. Add in basil. Add in dressing to salad and mix to coat.
    7. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before continuing.)
    8. Mix radicchio, arugula and cheese into salad. Season with salt and pepper.
    9. Serves 20.

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