Roasted Summer Vegetable Salad
This is one of my favorite things to make in the late summer – a gorgeous platter of roasted vegetables that’s really less work than it may seem at first glance. It’s an extravaganza of flavor, and though it’s perfect for late summer or early fall, with these particular veggies there’s no reason you can’t make it year-round.
Serves: 6 or more
- 2 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1/4 cup dry white wine
- 1 teaspoon salt-free seasoning, such as Spike or Mrs. Dash
- 1/2 teaspoon dried oregano
- 2 long Japanese eggplants, about 1 pound, sliced (see Note)
- 1/2 medium zucchini, sliced
- 1/2 medium yellow summer squash, sliced
- 1 medium green bell pepper, cut into rings
- 1 medium red bell pepper, cut into rings
- 1/3 cup oil-packed sun-dried tomatoes, cut into strips, plus 1 tablespoon of their oil
- Salt and freshly ground pepper to taste
- 3 to 4 ounces mixed baby greens
Preheat the oven to 450°F. Line a roasting pan with foil.
Combine the ingredients for the marinade in a small bowl and stir together.
Combine the eggplants, squashes, and peppers in a large mixing bowl. Pour the marinade over them and toss.
Transfer the vegetables with the marinade to the lined pan. Roast for 20-25 minutes, stirring after the first 10 minutes and then every 5 minutes thereafter, until the vegetables are tender and lightly browned.
Remove from the oven and transfer back to the mixing bowl. Stir in the sun-dried tomatoes and their oil. Season with salt and pepper.
Line a large platter with the baby greens. Arrange the roasted vegetables over them. Serve at once, or let cool to room temperature before serving.
Note: If you can’t find Japanese eggplants, substitute any small eggplant (try white or the magenta and white streaked varieties), halved lengthwise and sliced.
- Here are more recipes featuring roasted vegetables