Roasted Vegetable Salad

I have to admit, my favorite way to eat vegetables these days are roasted in the oven, but the heat of summer normally keeps me from making this salad this time of year. I was wondering around the produce section of market this oddly cool July morning and saw the fresh dill and chives and knew I wanted to make a roasted vegetable salad that could be served at room temperature with a punch of lemon. Making this salad a day ahead will ensure that all the flavors have time to marry. Garnish with more fresh dill and toss with thinly sliced romaine lettuce and enjoy!

What You Need:

1 small eggplant, cut into bite sized pieces
1 medium red onion, cut into bite sized pieces
1 large sweet potato, cut into bite sized pieces
12 cremini mushrooms, stems removed
11 brussels sprouts, halved
1 small head garlic, cloves separated, but not peeled
1/8 cup extra virgin olive oil, plus 2 Tbs
Zest of one lemon
2 ½ Tbs fresh chives, minced
1 ½ Tbs fresh dill, minced
1 tsp kosher salt
½ tsp freshly cracked black pepper



What To Do:

Preheat the oven to 425*. Toss vegetables in 2 Tbs olive oil, salt and pepper.

Roast for 25-35 minutes, stirring the vegetables half way through the cooking process. The veggies will be deeply browned, but not burned. Remove from oven and allow to cool slightly.  Remove peel from cloves of garlic.

While the vegetables cook, combine 1/8 cup olive oil and lemon zest in a small bowl.  Set aside and allow flavors to meld while the vegetables cook.

Combine herbs and lemon oil in a large bowl and toss gently. Serve at room temperature.

Serves 4 as an Entrée



Bon Appétit!
Mary