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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