Balkan Roasted Vegetable Salad Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Marinade
1/2 c red wine vinegar
2 Tbsp fresh lemon juice
1/3 c olive oil
1/4 c chopped fresh basil
1 to 1 1/2 tsp ground fennel seeds
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp ground black pepper
Vegetables
1 large eggplant, cut into 1/2 inch cubes
1 red and 1 green bell pepper, seeded and cut into bite sized pieces
1 cup slivered onion
2 c mushrooms, trimmed and cut in half. (Portobello are good)
2 tomatoes
1 cucumber
grated feta cheese
My variations,can add or substitute:
2 carrots, diagonally sliced
2 yellow summer squash
1 zucchini squash, cubed
1 fennel bulb, sliced
2 parsnips, peeled and diagonally sliced
roasted red peppers, cubed
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Directions: |
Directions:Tim's favorite
Preheat the oven to 500 degrees.
Combine the marinade ingredients by whirling briefly in a blender or food processor. set aside. On a large baking pan with raised sides, spread out the eggplant cubes and sprinkle lightly with salt. Add the bell peppers, onions, and mushrooms and drizzle with about 2/3 of the marinade. Right on the baking tray, toss the vegetables with the marinade until evenly coated. Bake for 35 to 40 minutes, until tender and slightly browned. (Alternate: place on grill with all burners on high, close. Check every 10 minutes).
While the vegetables roast, dice the tomatoes and peel, seed, and dice the cucumber. Place them in a serving bowl and drizzle with the remaining marinade. With a slotted spatula, transfer the roasted vegetables to the bowl and toss well.
Serve immediately, or at room temperature or chilled. Top each portion with grated feta (or can stir into the whole bowl). |
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Number Of
Servings: |
Number Of
Servings:4-6 |
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