October 11, 2011

Roasted Vegetable Salad


Packed with flavor and nutrients, this is a great way to enjoy vegetables.  It's delicious, satisfying, and does not require much effort.  Do not be intimidated by the number of ingredients.  Serve warm or at room temperature for lunch, a first course, or light dinner.

Roasted Vegetable Salad
Serves 4 for a main course lunch.
For all of the ingredients, please use only those that are organic or pesticide free.
1 zucchini, sliced in half lengthwise
1 yellow squash, sliced in half lengthwise
1 eggplant, sliced into 1/2 thick rounds
1 red pepper, cored, seeded, and cut into 3-4 pieces
1 yellow pepper, cored, seeded, and cut into 3-4 pieces
1 sweet onion, cut into 1/3 inch thick slices
2 ears of corn, husked
2-3 scallions, thinly sliced, white part only, optional
2 tablespoons olive oil for roasting
1 cup tomatoes, either cherry style split in half or chopped whole
1 avocado, cut into chunks
1 can white Cannellini beans, rinsed and drained
1/2 cup fresh basil, chiffonade
1-2 tablespoons extra virgin olive oil
1 tablespoon red wine or balsamic vinegar
1-2 tablespoons freshly squeezed lemon juice
  salt and pepper
4 handfuls butter lettuce or arugula
1/3 cup toasted pine nuts, optional
  shaved parmesan, optional
Heat the oven to 400 F.
Pour 2 tablespoons of olive oil in a large bowl. Add a teaspoon of sea salt and about 1/2 teaspoon of freshly ground black pepper. Put the prepared squash, eggplant, peppers, onions, and corn in the seasoned oil and toss with your hands to coat them thoroughly. Add more oil if necessary.
Wrap the corn in foil and put in the oven.
Arrange the remaining prepared vegetables on 2 baking sheets. Roast for 25-30 minutes or until the vegetables are completely cooked and beginning to brown.
While those vegetables are in the oven, prepare the others. For the sake of convenience, use the same bowl you used to dress the roasting vegetables. Put the tomatoes, avocado, beans, and basil into the bowl. Drizzle 1 tablespoon extra virgin olive oil, vinegar, and lemon juice over the mixture and stir gently to combine.
Allow the finished roasted vegetables to cool for about 10 minutes. When they are cool enough to handle, begin cutting them up. They seem to be best cut into somewhat larger pieces of about 1/2-3/4 inches.
Slice the kernels of the corn off of the cob.
Add the corn and roasted vegetables to those that are marinating and toss gently.
Arrange the lettuce on plates and spoon the salad mixture on top of them. Garnish with the toasted pine nuts and or shaved parmesan cheese if desired.




Categories: From The Garden, Gluten Free, Salads, Vegetables

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