Title: Mediterranean Roasted Vegetable Salad
Categories: June 1994
Yield: 1 servings

1 Eggplant; cut lengthwise
-into
; 1-inch-wide slices
; (1 1/2-pound)
Olive oil
2 lg Red onions; cut into 1-inch
; pieces
2 lb Red-skinned potatoes; cut
-into 1 x
; 3/4-inch pieces
9 tb Olive oil
2 lg Red bell peppers; cut into 1
-1/2-inch
; squares
4 Zucchini; halved lengthwise,
; cut crosswise into
; 1 1/2-inch pieces
2 tb Dijon mustard
2 tb Balsamic vinegar
3/4 c Chopped fresh basil
2 Heads radicchio; cut into 1
-1/2-inch
; pieces
1 2 1/2 ounces arugula; cut
-into bite-size
; pieces
1 1/2 c Coarsely grated Pecorino
-Romano cheese

Preheat broiler. Brush eggplant with olive oil. Sprinkle with salt and
pepper. Broil until brown and just cooked through, about 2 minutes per
side. Transfer to paper towels and drain.

Preheat oven to 425F. Combine onions and potatoes on large baking sheet.
Drizzle with 3 tablespoons oil; toss to coat. Season with salt and pepper.
Place peppers on medium baking sheet. Add 1 tablespoon oil; toss to coat.
Season with salt and pepper. Roast vegetables until tender and light
golden, stirring occasionally, about 35 minutes for peppers and about 1
hour for potatoes and onions. Transfer to large bowl. Place zucchini on
medium baking sheet. Add 1 tablespoon oil; toss to coat. Season with salt
and pepper. Bake until crisp-tender, about 20 minutes. Transfer to bowl
with vegetables. Cut eggplant into 1-inch squares and add to vegetables in
bowl.

Combine mustard and vinegar in small bowl. Gradually mix in remaining 4
tablespoons olive oil. Add basil. Add dressing to salad and mix to coat.
(Can be made 1 day ahead. Cover; chill. Bring to room temperature before
continuing.)

Mix radicchio, arugula and cheese into salad. Season with salt and pepper.

Serves 20.

Bon Appetit June 1994

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