Roasted Zucchini, Eggplant And Red Onion Salad With Rosemary
serves 2-4
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2 large zucchini, halved lengthwise and cut into 1/2-inch half-rounds
1 medium eggplant, cubed
1 large red onion, peeled and quartered
1 tablespoon olive oil
2 tablespoons chopped
fresh rosemary
1 tablespoon red wine vinegar
prep: 10 minutes
total: 40 minutes
baking dish
large bowl
spatula
small bowl
1. Preheat the oven to 400F. Put a baking sheet on the middle rack. Toss the zucchini, eggplant and onion pieces in a large bowl with 1/2 teaspoon of the olive oil, 1 tablespoon of the rosemary and a sprinkling of salt and pepper. Put the vegetables in the oven and roast until they're tender and brown in spots, 20-30 minutes.
2. In a small bowl, whisk together the remaining olive oil and rosemary with the red wine vinegar. Toss the vegetables with the dressing. (The onion quarters should come apart into many individual pieces.)
2. In a small bowl, whisk together the remaining olive oil and rosemary with the red wine vinegar. Toss the vegetables with the dressing. (The onion quarters should come apart into many individual pieces.)
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