Name: Mediterranean Roasted Vegetable Salad
Yield: Serves 20
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

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.

Recipe information

Yield
Serves 20

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

Preparation

Step 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.
Step 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.
Step 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.)
Step 4
Mix radicchio, arugula and cheese into salad. Season with salt and pepper.

TagsSalad Eggplant Vegetable Red Skin Potato Potato Root Vegetable Bell Pepper Zucchini Squash Radicchio Chicory Leafy Greens Parmesan Cheese Dairy Side Dinner Gluten Free Roast Summer Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Recipe notes