Mediterranean Roasted Vegetable Salad
1 large eggplant, cut lengthwise into 1-inch-wide slices
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 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
1 ounce arugula, cut into bite-size pieces
1-1/2 cups coarsely grated pecorino romano cheese
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. 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.
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