| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Sami |
June 1994 |
1 |
servings |
INGREDIENTS
| 1 |
|
Eggplant; cut lengthwise into |
|
|
; 1-inch-wide slices |
|
|
; (1 1/2-pound) |
|
|
Olive oil |
| 2 |
lg |
Red onions; cut into 1-inch |
|
|
; pieces |
| 2 |
lb |
Red-skinned potatoes; cut into 1 x |
|
|
; 3/4-inch pieces |
| 9 |
tb |
Olive oil |
| 2 |
lg |
Red bell peppers; cut into 1 1/2-inch |
|
|
; squares |
| 4 |
|
Zucchini; halved lengthwise, |
|
|
; cut crosswise into |
|
|
; 1 1/2-inch pieces |
| 2 |
tb |
Dijon mustard |
| 2 |
tb |
Balsamic vinegar |
| 3/4 |
c |
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 |
c |
Coarsely grated Pecorino Romano cheese |
INSTRUCTIONS
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.
Preheat oven to 425F. Combine onions and potatoes on large baking sheet.
Drizzle with 3 tablespoons oil; toss to coat. Season with salt and pepper.
Place peppers on medium baking sheet. Add 1 tablespoon oil; toss to coat.
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.
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.
(Can be made 1 day ahead. Cover; chill. Bring to room temperature before
continuing.)
Mix radicchio, arugula and cheese into salad. Season with salt and pepper.
Serves 20.
Bon Appetit June 1994
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