Warm Roast Vegetable Salad

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2 sweet red peppers
1 sweet green pepper
2 zucchini
1 small eggplant
4 plum tomatoes (1 pound)
3 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon dried Italian herb seasoning
3/4 teaspoon each salt and pepper
1/4 cup dried porcini mushrooms
1/2 teaspoon dried sage
1 tablespoon Balsamic vinegar

Remove seeds and ribs from red and green peppers; cut into 2-inch chunks and place in large bowl. Cut zucchini and eggplant into 1-inch thick slices; add to bowl. Cut each tomato into 4 wedges; add to bowl.

Toss vegetables with 2 tablespoons of the oil, garlic, Italian herb seasoning and 1/2 teaspoon each of the salt and pepper. Spread on large foil- or parchment paper-lined rimmed baking sheet. Roast in 425ºF oven for 30 minutes.

Meanwhile, using mini-chopper, clean coffee grinder or mortar and pestle, finely grind mushrooms. Add sage and remaining salt and pepper. Brush remaining oil over tenderloins; coat with mushroom mixture.

Transfer vegetables to serving bowl; sprinkle with balsamic vinegar and toss gently.



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