ROASTED CALABRESE SALAD
Steps:
- Mix the marinade/dressing by whisking olive oil and balsamic vinegar together in a bowl. Add the smashed garlic cloves and shallot. Place the thinly sliced (1/4 inch) zucchini, eggplant and tomatoes in another bowl and toss with 1/2 of the marinade/dressing. Let the vegetables marinate for 15 minutes to 1/2 hour and preheat the broiler to 400 degrees. Place the marinated vegetables on a cookie sheet and sprinkle with salt and pepper to taste. Place the cookie sheet in the hot oven. Allow the vegetables to roast until the grape tomatoes pop (about 15 minutes) While the vegetables are roasting, slice the red onion very thinly and toss in a large salad bowl with the arugula. When the vegetables are roasted, place the hot zucchini, eggplant and tomatoes on top of the arugula salad. Tear or chop the mozzarella into small pieces and sprinkle on top of the salad with the 1/2 cup of olives. Chiffonade the basil by rolling the leaves tightly together and slicing, so that thin ribbons are formed. Toss the basil on top of the roasted vegetables. Lastly, drizzle the salad with the marinade/dressing to taste.
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Darahi Ruiz
[email protected]This is one of my favorite salads. It's so versatile and can be made with a variety of ingredients.
Saleem Koko
[email protected]I highly recommend this salad. It's delicious and healthy.
Sohnra Veer
[email protected]This salad is perfect for a light lunch or dinner.
Amr Khalid
[email protected]I love this salad!
Bimal Magar
[email protected]This salad is a great way to get your veggies in.
mian nasir
[email protected]I highly recommend this salad. It's easy to make and delicious.
Sandip Gautam
[email protected]This salad is perfect for a summer cookout or picnic.
Cerberus, the Catalyzed
[email protected]I love the combination of flavors in this salad. It's sweet, savory, and tangy.
Shahzad Jaral
[email protected]This salad is a great way to use up leftover roasted vegetables.
Lalita Kc
[email protected]I've made this salad several times and it's always a hit with my family and friends.
Thibu Ezekiel Mabuela
[email protected]This is one of my favorite salads. It's so versatile and can be made with a variety of ingredients.
Bamlak Simeneh
[email protected]I highly recommend this salad. It's delicious and healthy.
Mujahedul Islam
[email protected]This salad is perfect for a light lunch or dinner.
Henry Jones
[email protected]This salad is a great way to get your veggies in. It's packed with roasted Calabrese, red onion, and feta cheese.
Natasha Mwenda
[email protected]I love this salad! It's so flavorful and easy to make.
Maher shoiab
[email protected]This is a great salad for a summer cookout or picnic. It's easy to make and can be served warm or cold.
Faisal Shabbir
[email protected]I love the combination of flavors in this salad. The roasted Calabrese is sweet and smoky, the red onion is sharp, and the feta cheese is salty. It's all balanced out by the dressing, which is light and tangy.
Piyaro Kumar
[email protected]This salad is a great way to use up leftover roasted Calabrese. I had some leftover from a previous meal and decided to try this salad. It was so good that I'm definitely going to make it again next time I have leftover Calabrese.
faith bates
[email protected]I've made this salad several times now and it's always a hit. The roasted Calabrese has a slightly sweet and smoky flavor that pairs perfectly with the other ingredients in the salad. I especially love the addition of the pine nuts, which add a nice
Md suzon Mia
[email protected]This roasted Calabrese salad is a delicious and healthy way to enjoy this versatile vegetable. The salad is easy to make and can be tailored to your own taste preferences. I added some chopped bacon to mine for a little extra flavor, and it was amazi