Diva Tasting: Mediterranean Roasted Vegetable Salad…

Mediterranean Roasted Vegetable Salad


1 Medium Eggplant, Peeled And Cut Into 1/2-Inch Slices

2 Large Sweet Onions, Chopped

1 Jar Roasted Red Pepper, Drained and Chopped

1 Green Bell Pepper, Seeded and Chopped

1 Large Zucchini, Cut Into 1/2-Inch Slices

1 Quart Cherry Tomatoes

½ Cup Balsamic Vinegar

½ Cup Olive Oil

12 Leaf Fresh Basil Leaves

Kosher Salt And Pepper To Taste


Step 1-Preheat an oven on high heat 400 degrees and line a baking sheet with parchment..

Step 2-Place all vegetables-eggplant, onion, roasted red pepper, green bell pepper, tomatoes and zucchini a resealable bag and drizzle with spices and oil and shake until coated. Place on baking sheet and cook until softened and browning. 35-45 Minutes. When vegetables are fork tender remove vegetables from baking pan and Transfer to a large serving bowl. Serve hot. OR

Step 3-If serving cold….Toss thoroughly. Refrigerate 8 hours to overnight. Toss again before serving. I also like to serve this as a wrap..Serves 8

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