Mediterranean Roasted Vegetable Salad
By: Anonymous
Published: Thursday, December 10, 2009 - 2:35am

Ingredients




1 Eggplant, cut lengthwise into 1-inch-wide slices (1 1/2-pound)
Olive oil
2 lrg Red onions, cut into 1-inch pieces
2 pounds Red-skinned potatoes, cut into 1 x ¾-inch pieces
9 tablespoons Olive oil
2 lrg Red bell peppers, cut into 1 1/2-inch squares
4 Zucchini, halved lengthwise, cut crosswise into 1 1/2-inch pieces
2 tablespoons Dijon mustard
2 tablespoons Balsamic vinegar
3/4 cup Chopped fresh basil
2 Heads radicchio, cut into 1 1/2-inch pieces
1 2 1/2 ounces arugula, cut into bite-size pieces
1 1/2 cups Coarsely grated Pecorino Romano cheese

Preparation

1 Preheat broiler. Brush eggplant with olive oil. Sprinkle with salt and pepper. Broil until brown and just cooked through, about 2 minutes per side. Transfer to paper towels and drain. 2 Preheat oven to 425F. Combine onions and potatoes on large baking sheet. 3 Drizzle with 3 tablespoons oil; toss to coat. Season with salt and pepper. 4 Place peppers on medium baking sheet. Add 1 tablespoon oil; toss to coat. 5 Season with salt and pepper. Roast vegetables until tender and light golden, stirring occasionally, about 35 minutes for peppers and about 1 hour for potatoes and onions. Transfer to large bowl. Place zucchini on medium baking sheet. Add 1 tablespoon oil; toss to coat. Season with salt and pepper. Bake until crisp-tender, about 20 minutes. Transfer to bowl with vegetables. Cut eggplant into 1-inch squares and add to vegetables in bowl. 6 Combine mustard and vinegar in small bowl. Gradually mix in remaining 4 tablespoons olive oil. Add basil. Add dressing to salad and mix to coat. 7 (Can be made 1 day ahead. Cover; chill. Bring to room temperature before continuing.) 8 Mix radicchio, arugula and cheese into salad. Season with salt and pepper. 9 Serves 20.