Mediterranean Roasted Vegetables
Alexandra
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
- For A Salad:
- 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
directions
- 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.
- 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.
- 3
Combine mustard and vinegar in small bowl. Gradually mix in remaining 4 tablespoons olive oil. Add basil. Add dressing and mix to coat. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before continuing.)
- 4
Mix radicchio, arugula and cheese to make a salad. Season with salt and pepper.
Source: Alex
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