Roasted Summer Vegetable Salad

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12-15 japanese eggplants, sliced lengthwise
5-6 green and yellow bell pepper
4-5 ortega-type chilies
16-20 roma tomatoes, sliced lengthwise
1/2 cup chopped olives
1/2 cup chopped capers
2 teaspoons minced garlic
3 tablespoons balsamic vinegar
3 tablespoons red wine vinegar
1/2 cup extra virgin olive oil
1/2 cup chopped fresh basil
salt and pepper to taste

Brush veggies with oil into which garlic and salt has been added. Roast eggplant and tomatoes under broiler. Roast peppers directly on top of stove, then steam in paper bag. Peel skins off tomatoes and peppers, removing seeds from peppers. Chop the cooked (just-tender) veggies in 1/2-inch pieces. Assemble remaining oil mixture with vinegars and basil. Toss with veggies, olives and capers. Marinate overnight.

Serve warm over polenta or pasta as main course, or with pita bread or baguettes as an appetizer.

Serves: 12-16



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