ROASTED VEGETABLE SALAD

ROASTED VEGETABLE SALAD

 

1 pint grape or cherry tomatoes (cut in half if large)

1 small zucchini, sliced (about ½ lb.)

1 small yellow squash, sliced (about ½ lb.)

1 small eggplant, chopped into 1-2” dice (about 1 lb.)

1 small red bell pepper, cut into 1” slices

1 small yellow or orange bell pepper, cut into 1” slices

1 large onion, chopped into 1” pieces

2 Tbs. fresh rosemary leaves, stemmed and chopped

1 Tbs. dried basil

1 tsp. dried oregano

1 tsp. garlic powder

1 tsp. salt

1 tsp. black pepper

½ cup olive oil

¼ cup fresh basil leaves, chiffonade (stacked in a pile, rolled like cigar, and cut into strips)

¼ cup Kalamata olives, rough chopped

4 oz. feta cheese, crumbled

 

Dressing:

¼ cup olive oil

¼ cup rice wine vinegar

1 Tbs. honey

1 tsp. Dijon mustard

1 tsp. whole grain mustard

Balsamic glaze

 

Preheat oven to 425 degrees.

 

Cover a very large baking sheet, approx. 22” x 16” (or 2 medium sheets equaling the same approx. size) with foil.  Spread the vegetables in an even layer all over the sheet(s).  Sprinkle evenly with the rosemary, dried basil, oregano, garlic powder, salt, and pepper. Drizzle with the olive oil.  Toss to evenly coat all of the vegetables, using your hands. Spread back into and even layer on the sheet(s) and bake for 15 minutes.

 

Remove from oven and sprinkle the pine nuts over the top.  Toss the vegetables and pine nuts with a spatula, spreading back into and even layer.  Place back in the oven for another 15 minutes until all of the veggies are lightly browned and tender.  Your kitchen should also smell amazing at this point!

 

While the vegetables are cooking, combine all of the dressing ingredients, except the balsamic glaze, in a large jar or airtight container.  Shake vigorously until combined and emulsified (cloudy).  

 

Remove the veggies from the oven and let cool for 10-15 minutes until room temperature.  Top with the fresh basil, olives, and feta cheese.  Drizzle half of the dressing and toss to coat (I also like to use my hands here).  Place the salad in a large serving bowl and taste.  Add more of the dressing as needed and then drizzle the top with balsamic glaze.  Serve at room temperature.

 

Any extra dressing can be kept in the fridge for 2-3 weeks.

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Salad

Gluten-free

Vegetarian

© 2018 by PAMELA GELSOMINI, LLC