Mediterranean Roasted Vegetable Salad Recipe

Name: Mediterranean Roasted Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 eggplant cut lengthwise into 1-inch-wide slices, 1 1/2-pound; olive oil; 2 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 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 fresh basil Chopped; 2 heads radicchio cut into 1 1/2-inch pieces; 2 1/2 ounces arugula cut into bite-size pieces; 1 1/2 cups pecorino romano cheese Coarsely grated

Servings: persons

1 eggplant cut lengthwise into 1-inch-wide slices, 1 1/2-pound
olive oil
2 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 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 fresh basil Chopped
2 heads radicchio cut into 1 1/2-inch pieces
2 1/2 ounces arugula cut into bite-size pieces
1 1/2 cups pecorino romano cheese Coarsely grated

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 425F. Combine onions and potatoes on large baking sheet.
3
Drizzle with 3 tablespoons oil; toss to coat. Season with salt and pepper.
4
Place peppers on medium baking sheet. Add 1 tablespoon oil; toss to coat.
5
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.
6
Combine mustard and vinegar in small bowl. Gradually mix in remaining 4 tablespoons olive oil. Add basil. Add dressing to salad and mix to coat.
7
(Can be made 1 day ahead. Cover; chill. Bring to room temperature before continuing.)
8
Mix radicchio, arugula and cheese into salad. Season with salt and pepper.

718

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 eggplant cut lengthwise into 1-inch-wide slices, 1 1/2-pound, olive oil, 2 red onions cut into 1-inch pieces, 2 pounds red skinned potatoes cut into 1 x 3/4-inch pieces, and more.

Yes, Mediterranean Roasted Vegetable Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Mediterranean Roasted Vegetable Salad

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