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Roasted Vegetable Salad
Contributed by: Melinda
Great for pot luck events and a wonderful salad or side dish anytime.
1 bunch fresh asparagus
4 large red peppers
1 medium eggplant
2 lemons
1 tbl capers, chopped
1/3 cup finely chopped parsley
1 1/2 tsp honey or sugar
2 cloves garlic, mashed
Salt and pepper
Olive Oil
- Wash and dry the vegetables
- Cut the peppers in half and remove seeds, stems and membranes
- Cut the eggplant lengthwise into 1/4 inch thick pieces, lay on a dish towel, sprinkle with salt
- Cover eggplant with another towel and place something heavy on top to extract moisture
- Remove tough ends from asparagus spears
- Rub all sides of vegetables with olive and place on a baking sheet
- Roast in the oven at 450 until asparagus and eggplant are tender, and peppers until their skinn has blackened. This will
take different amounts of time for each.
- Combine lemon juice, capers, parsley, garlic, honey, salt and pepper thoroughly. Whisk in olive oil to taste
- When cool enough to handle, remove blackened skin from peppers, and slice peppers and eggplant into approximately 1 inch wide
pieces
- Cut asparagus spears in half on an angle
- Place vegetables into a shallow pan keeping them separate and drizzle half the dressing over them
- Cover and refrigerator over night.
- Remove from refrigerator at least 30 minutes before serving.
- Add remaining dressing just before serving
This can be served on a bed of Lemon Basil Couscous.
Questions about this recipe?
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