Mediterranean roasted vegetable salad
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Eggplant; cut lengthwise into | |
| ; 1-inch-wide slices | ||
| ; (1 1/2-pound) | ||
| Olive oil | ||
| 2 | larges | 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 | larges | 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 |
| ¾ | cup | Chopped fresh basil |
| 2 | Heads radicchio; cut into 1 1/2-inch | |
| ; pieces | ||
| 1 | 2 1/2 ounces arugula; cut into bite-size | |
| ; pieces | ||
| 1½ | cup | Coarsely grated Pecorino Romano cheese |
Directions
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.
Preheat oven to 425F. 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.
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.)
Mix radicchio, arugula and cheese into salad. Season with salt and pepper.
Serves 20.
Bon Appetit June 1994
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