Roasted Vegetable Salad Recipe

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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.

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