Mediterranean Roasted Vegetable Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 20 |
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Broiled eggplant, roasted red onions, potatoes, bell peppers and zucchini are tossed with radicchio, arugula and a tangy mustard vinaigrette in this colorful salad. A sprinkling of freshly grated Pecorino Romano cheese is the finishing touch. Ingredients:
1 1 1/2-pound eggplant, cut lengthwise into 1-inch-wide slices |
olive oil |
2 large red onions, cut into 1-inch pieces |
2 pounds red-skinned potatoes, cut into 1 x 3/4-inch pieces |
9 tablespoons olive oil |
2 large red bell peppers, cut into 1 1/2-inch squares |
4 zucchini, halved lengthwise, cut crosswise into 1 1/2-inch pieces |
2 tablespoons dijon mustard |
2 tablespoons balsamic vinegar |
3/4 cup chopped fresh basil |
2 heads radicchio, cut into 1 1/2-inch pieces |
2 1/2-ounce packages arugula, cut into bite-size pieces |
1 1/2 cups coarsely grated pecorino romano cheese |
Directions:
1. Preheat broiler. Brush eggplant with olive oil. Sprinkle with salt and pepper. Broil until brown and just cooked through, about 2 minutes per side. Transfer to paper towels and drain.
2. Preheat oven to 425°F. Combine onions and potatoes on large baking sheet. Drizzle with 3 tablespoons oil; toss to coat. Season with salt and pepper. Place peppers on medium baking sheet. Add 1 tablespoon oil; toss to coat. Season with salt and pepper. Roast vegetables until tender and light golden, stirring occasionally, about 35 minutes for peppers and about 1 hour for potatoes and onions. Transfer to large bowl. Place zucchini on medium baking sheet. Add 1 tablespoon oil; toss to coat. Season with salt and pepper. Bake until crisp-tender, about 20 minutes. Transfer to bowl with vegetables. Cut eggplant into 1-inch squares and add to vegetables in bowl.
3. Combine mustard and vinegar in small bowl. Gradually mix in remaining 4 tablespoons olive oil. Add basil. Add dressing to salad and mix to coat. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before continuing.)
4. Mix radicchio, arugula and cheese into salad. Season with salt and pepper.
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