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  • Eddie Sohirad

Roasted Balsamic Vegetable Salad


This salad is one of my go-to recipes for when I have guests over. It makes a wonderful appetizer with a warm baguette and is a fabulous salad/side to fish, chicken or mixed in pasta. Throw in some fresh basil and kalamata olives and dive right in!


Ingredients:

3 TBS extra virgin olive oil 2 TBS balsamic vinegar, red 1 1/4 tsp salt 1/4 tsp black pepper, ground 5 Italian eggplant, cut down the center & halved 3 zucchini, cut down the center & halved 2 portobello mushrooms, gills removed & sliced 1 red onion, cut into wedges 1 red bell pepper, seeded & cut into thick slices 1 yellow bell pepper, seeded & cut into thick slices 1 tsp balsamic vinegar, red

Directions:

Preheat broiler to 450ºF. In a large bowl whisk together: 3 TBS extra virgin olive oil 2 TBS balsamic vinegar, red 1 tsp salt 1/4 tsp black pepper, ground

Mix in: 5 Italian eggplant , cut down the center & halved 3 zucchini , cut down the center & halved 2 portobello mushrooms , gills removed & sliced 1 red onion , cut into wedges 1 red bell pepper , seeded & cut into thick slices 1 yellow bell pepper , seeded & cut into thick slices Coat vegetables thoroughly and place on a large roasting pan in one layer. Roast for 15 minutes, then stir vegetables and continue roasting and stirring vegetables until browned, about 20-30 minutes. Remove vegetables, place in serving bowl and let cool, about 10 minutes. Adjust seasoning, adding if needed: 1 tsp balsamic vinegar, red 1/4 tsp salt

Toss vegetables and serve. By Laura B.

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