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Healthy Rustic Roasted Vegetable Salad

the.instructor's picture
  Zucchini 2 1⁄2 Pound, ends trimmed (6 Medium Size)
  Olive oil 1⁄2 Cup (8 tbs)
  Red onions 3 Pound (3 Large Size)
  Balsamic vinegar/Red wine vinegar 1⁄4 Cup (4 tbs)
  Asian eggplant 40 Ounce, stems trimmed (10 Whole, About 4 Ounce Each)
  Yellow bell peppers 1 1⁄2 Pound (3 Medium Size)
  Herb dressing 1 Cup (16 tbs) (Adjust Quantity As Needed)
  Salt To Taste
  Pepper To Taste

Cut zucchini lengthwise into about 1/4-inch-thick slices.
Line 2 pans, 10 by 15 inches each, with foil; brush foil with oil.
Arrange zucchini in a single layer in pans; brush lightly with oil.
Bake, uncovered, in a 500° oven until browned, 35 to 40 minutes.
Slide foil with zucchini off pans; let cool.
Line pans with more foil; oil foil.
Cut onions crosswise into about 1/2 inch-thick slices; arrange slices in a single layer in pans.
Brush generously with vinegar, then brush lightly with oil.
Bake in a 500° oven until well browned on edges, 30 to 35 minutes.
Slide foil with onions off pans; let cool.
Line pans with more foil; oil foil.
Cut eggplants lengthwise into 3/8-inch-thick slices; arrange in a single layer in pans (you may need to fill 1 pan twice).
Brush lightly with oil.
Bake at 475° until browned and very soft when pressed, 25 to 30 minutes.
Slide foil with eggplant off pans; let cool.
Line pans with foil; do not oil.
Cut peppers in half lengthwise; place skin up in pans.
Broil 2 to 3 inches from heat until charred, about 10 minutes.
Remove from oven and drape with more foil; let cool.
Pull off and discard skin, stems, and seeds; tear peppers into 1-inch strips.
To transport, pack into individual containers and carry at room temperature (keeps up to 4 hours; or cover and chill up until next day).
Arrange vegetables on a large platter, pour dressing over them; add salt and pepper to taste.

Recipe Summary

Side Dish

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