Rustic Roasted Vegetable Salad
|Garlic head||2 Large, cut crosswise about 1/3 of the way from root end|
|Button mushrooms||20 Large, ends trimmed (About 2 Inch Diameter)|
|Zucchini||3⁄4 Pound, ends trimmed, cut into 1/2-inch-thick diagonal slices (3 Medium Pieces)|
|Olive oil||1 Cup (16 tbs)|
|Lemon juice||2 Tablespoon|
|Thin baguette slices||12|
|Roasted red bell peppers/2 jars, about 7 ounce each roasted red peppers||4|
|Nicoise olives/Black ripe olives||4|
|Canned anchovy fillets||2 Ounce, drained (1 Can)|
Place garlic, cut side down, in a 10- by 15-inch rimmed baking pan; arrange mushrooms and zucchini alongside in a single layer.
Pour oil and lemon juice over vegetables.
Roast in a 350° oven until garlic is golden on bottom, about 40 minutes.
Also place bread in a single layer on oven rack in same oven.
Bake until dry, about 10 minutes; set aside.
You can serve these ingredients hot or at room temperature.
If made ahead, let cool, then cover and refrigerate (with oil) until next day; bring to room temperature before serving.
Lift roasted vegetables from oil and arrange with bell peppers, bread, olives, and anchovies on 4 to 6 dinner plates.
Drizzle with oil from pan.
Season to taste with salt and pepper.
To eat, pluck garlic out of skin with a fork and eat with other vegetables or spread on bread.