Healthy Rustic Roasted Vegetable Salad Recipe
Ingredients
| 6 medium-size (about 2 1/2 lb. total) zucchini, ends trimmed | ||
| Olive oil | 1/2 Cup (16 tbs) | |
| Red onions | 3 Large | |
| Balsamic wine vinegar | 1/4 Cup (16 tbs), trimmed | |
| 3 medium-size (about 1 1/2 lb. total) yellow bell peppers | ||
| Herb dressing | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Cut zucchini lengthwise into about 1/4-inch-thick slices.
Line 2 pans, 10 by 15 inches each, with foil; brush foil with oil.
Arrange zucchini in a single layer in pans; brush lightly with oil.
Bake, uncovered, in a 500° oven until browned, 35 to 40 minutes.
Slide foil with zucchini off pans; let cool.
Line pans with more foil; oil foil.
Cut onions crosswise into about 1/2 inch-thick slices; arrange slices in a single layer in pans.
Brush generously with vinegar, then brush lightly with oil.
Bake in a 500° oven until well browned on edges, 30 to 35 minutes.
Slide foil with onions off pans; let cool.
Line pans with more foil; oil foil.
Cut eggplants lengthwise into 3/8-inch-thick slices; arrange in a single layer in pans (you may need to fill 1 pan twice).
Brush lightly with oil.
Bake at 475° until browned and very soft when pressed, 25 to 30 minutes.
Slide foil with eggplant off pans; let cool.
Line pans with foil; do not oil.
Cut peppers in half lengthwise; place skin up in pans.
Broil 2 to 3 inches from heat until charred, about 10 minutes.
Remove from oven and drape with more foil; let cool.
Pull off and discard skin, stems, and seeds; tear peppers into 1-inch strips.
To transport, pack into individual containers and carry at room temperature (keeps up to 4 hours; or cover and chill up until next day).
Arrange vegetables on a large platter, pour dressing over them; add salt and pepper to taste.
Line 2 pans, 10 by 15 inches each, with foil; brush foil with oil.
Arrange zucchini in a single layer in pans; brush lightly with oil.
Bake, uncovered, in a 500° oven until browned, 35 to 40 minutes.
Slide foil with zucchini off pans; let cool.
Line pans with more foil; oil foil.
Cut onions crosswise into about 1/2 inch-thick slices; arrange slices in a single layer in pans.
Brush generously with vinegar, then brush lightly with oil.
Bake in a 500° oven until well browned on edges, 30 to 35 minutes.
Slide foil with onions off pans; let cool.
Line pans with more foil; oil foil.
Cut eggplants lengthwise into 3/8-inch-thick slices; arrange in a single layer in pans (you may need to fill 1 pan twice).
Brush lightly with oil.
Bake at 475° until browned and very soft when pressed, 25 to 30 minutes.
Slide foil with eggplant off pans; let cool.
Line pans with foil; do not oil.
Cut peppers in half lengthwise; place skin up in pans.
Broil 2 to 3 inches from heat until charred, about 10 minutes.
Remove from oven and drape with more foil; let cool.
Pull off and discard skin, stems, and seeds; tear peppers into 1-inch strips.
To transport, pack into individual containers and carry at room temperature (keeps up to 4 hours; or cover and chill up until next day).
Arrange vegetables on a large platter, pour dressing over them; add salt and pepper to taste.
Chef
