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Roasted Vegetable Salad

Great for pot luck events and a wonderful salad or side dish anytime.

What you need

  1. 1 bunch fresh asparagus
  2. 4 large red peppers
  3. 1 medium eggplant
  4. 2 lemons
  5. 1 tbl capers, chopped
  6. 1/3 cup finely chopped parsley
  7. 1 1/2 tsp honey or other sweetener
  8. 2 cloves garlic, mashed
  9. Salt and pepper
  10. Olive Oil

How to make it

  1. Wash and dry the vegetables
  2. Cut the peppers in half and remove seeds, stems and membranes
  3. Cut the eggplant lengthwise into 1/4 inch thick pieces, lay on a dish towel, sprinkle with salt
  4. Cover eggplant with another towel and place something heavy on top to extract moisture
  5. Remove tough ends or peel asparagus spears
  6. Rub all sides of vegetables with olive and place on a baking sheet
  7. Roast in the oven at 450º until asparagus and eggplant are tender, and peppers until their skin has blackened. This will take different amounts of time for each.
  8. Combine lemon juice, capers, parsley, garlic, honey, salt and pepper thoroughly. Whisk in olive oil to taste
  9. When cool enough to handle, remove blackened skin from peppers, and slice peppers and eggplant into approximately 1 inch wide pieces
  10. Cut asparagus spears in half on an angle
  11. Place vegetables into a shallow pan keeping them separate and drizzle half the dressing over them
  12. Cover and refrigerator over night.
  13. Remove from refrigerator at least 30 minutes before serving.
  14. Add remaining dressing just before serving

This can be served on a bed of Lemon Basil Couscous.

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