Grilled Vegetable Salad Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 small eggplants cut into lengths and cut in half (I use one small purple and several Asian style eggplants)
5 small peppers and 1 or 2 small hot peppers cut into lengths
1 medium yellow zucchini cut into lengths
1 medium to small green zucchini
1 small summer squash cut into lengths
Several large cloves of garlic mashed. Bake broil these with the eggplant.
2 small cloves garlic chopped fine
Handful of fresh parsley chopped fine
¼ C Good virgin olive oil
Several tablespoons of good balsamic vinegar – to taste
Dijon mustard – two tablespoons
1 package of good feta
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Directions: |
Directions:Heat oven to 475
Spread eggplants and mashed garlic onto a baking sheet in a layer so they don’t overlap. Drizzle with good olive oil and shake a small amount of salt and pepper onto the slices. Place in oven and bake for 5-7 minutes. Turn and bake another 5 minutes till wilted and browned. Keep an eye on this process. The idea is to make the vegetables soft but not mushy. Take vegetables out and set aside and repeat with all the remaining vegetables in batches so they do not get mushy while cooking. When the vegetables are done let cool. Make vinaigrette by adding balsamic to the olive oil and then adding the mustard, chopped garlic and parsley. Adjust to taste more or less balsamic or oil. Put all roasted vegetables in large bowl and drizzle with dressing and remaining chopped garlic and toss. Break feta on top and toss just before serving. This can be served warm at the time of cooking or cooled. It should be eaten within several days so the vegetables do not get soft. It is also amazingly good on crusty rolls that have been drizzled with olive oil and sprinkled with salt and pepper, as sandwiches. |
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Personal
Notes: |
Personal
Notes: I adapted this from a recipe that Linda Cerone gave me. Use your judgment about the amount of vegetables, vinaigrette and the baking. Linda's version is excellent.
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