Description
A vegetable-heavy salad featuring roasted eggplant, onions, pepper, and zucchini that won’t weigh you down.
Ingredients
Scale
- 2 small eggplants, quartered, lengthwise, and cut into smaller strips if desired
- 2 medium red onions, peeled, quartered lengthwise
- 3 red bell peppers, quartered
- 3 zucchini, quartered lengthwise and cut into smaller strips if desired
- 5 tbsp olive oil
- 3/4 tsp kosher salt
- 1/2 tsp each black pepper
- 1/2 tsp red pepper flakes
- 1/4 cup pine nuts, toasted
- for the dressing-
- 4 tbsp plain yogurt
- 2 tbsp finely chopped fresh mint, plus extra leaves for garnish
- 1 1/2 tbsp lemon juice
- 1 tsp cumin
- 1/4 tsp kosher salt
Instructions
- Place two oven racks in oven to divide into thirds. Preheat oven to 425F.
- Line two baking sheets with aluminum foil. Place eggplant and onions on one baking sheet and bell peppers and zucchini on the other baking sheet.
- Drizzle the eggplant with 3 tbsp oil and sprinkle with 1/2 tsp of the salt and 1/4 tsp each of the black pepper and the red pepper flakes. Toss to coat and spread vegetables in a single layer. Repeat with the peppers and zucchini, using the remaining oil, salt, pepper, and red pepper flakes.
- Roast eggplant and onions for 10-15 minutes. Put peppers and zucchini on the other rack and roast for 30 minutes, until vegetables are tender and lightly charred (about 30 minutes).
- To make the dressing, combine all ingredients in a small bowl and stir to combine.
- Sprinkle vegetables with pine nuts and mint before serving warm with dressing on the side.
Notes
from Redbook Magazine October 2012
- Prep Time: 15 mins
- Cook Time: 30 mins