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Roasted Vegetable Salad With Olives & Cheese

Here's how you make Roasted Vegetable Salad With Olives & Cheese
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  • Servings: 6
  • Prep: 30m
  • Cook: 15m
    • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • 1/4 cup balsamic vinegar
  • 1 large (12 ounce) red onion (cut into 3/4-inch-thick rounds)
  • 12 baby (3 1/2 to 4 pounds) beets (stems trimmed to 1 inch, peeled, halved lengthwise)
  • 3 small (21 ounces) zucchini (each cut lengthwise into 4 slices)
  • 1 small (1 1/2 pound) eggplant (diced into 1-inch pieces)
  • 2 large red (14 ounces) bell peppers (cut into 2-inch-wide strips)
  • 6 slices country-style French (6 ounces) bread
  • Olive oil, additional
  • 10 cups mixed baby greens
  • 3 tablespoons fresh basil, chopped
  • 2 tablespoons fresh chives, chopped (or green onions)
  • 1/2 tablespoon fresh marjoram, chopped
  • 1/2 cup goat cheese, crumbled (fresh)
  • 1/4 cup Pecorino Romano cheese, freshly grated
  • 3.5 ounces kalamata olives (1/2 cup brine-cured black olives, such as kalamata)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Heat grill on medium-high heat.

  • Step 2: Whisk 3/4 cup oil and vinegar in medium bowl until well-blended.

  • Step 3: Place onion, beets, zucchini, eggplants and red bell pepper on baking sheet. Brush both sides with some of the vinaigrette.

  • Step 4: Sprinkle vegetables with salt and pepper.

  • Step 5: Grill vegetables until just cooked through, about 10 minutes per side for beets, 6 minutes per side for onion and 4 minutes per side for zucchini, eggplant and peppers.

  • Step 6: Remove the vegetables according to individual cooking requirements. Vegetables can be grilled 1 hour ahead. Let stand at room temperature

  • Step 7: Brush bread with additional olive oil; sprinkle with pepper. Grill bread until beginning to brown, about 2 minutes per side.

  • Step 8: Arrange greens on large platter. Sprinkle with salt and pepper.

  • Step 9: Arrange grilled vegetables atop greens around edge of platter. Drizzle remaining vinaigrette over grilled vegetables. Sprinkle vegetables with herbs and goat cheese.

  • Step 10: Sprinkle Pecorino Romano cheese over all.

  • Step 11: Garnish with olives.

  • Step 12: Serve with bread.

We hope you enjoy this recipe!

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