Wednesday, June 27, 2012

Mediterranean Mixed Vegetable Salad

Mmm... this was so good!  It's a delicious combination of all sorts of vegetables, both roasted and fresh, with the addition of olives and anchovies for some serious flavor.

What you need:

8 ounce cremini mushroons
1/2 onion, roughly chopped
1 head of garlic, with the very top snipped off
1 tomato, chopped
Cucumber, chopped (I probably used about a cup)
1/2 cup Greek olives, pits removed (I just used a jar that said "Greek Olives", because that's what we have here, but if I was back in the States, I'd probably use Kalamata)
1/2 cup artichokes, chopped
1 small red onion, sliced very thinly
1/3 cup Fresh Parsley, chopped
1 tin of anchovies, chopped
1 teaspoon Olive Oil
2-3 teaspoons Balsamic Vinegar
1-2 tablespoons Lemon Juice
Black Pepper
Parmesan or Romano cheese (optional)

Start by roasting the mushrooms, onion, and garlic head:   Spray a baking pan with olive oil, spread the vegetables out on it, spray again, and season with salt and pepper.  Roast at 425 degrees Fahrenheit for 30 minutes, or until mushrooms are cooked through, the onion is slightly blackened, and the garlic is soft.  Let cool a bit. 

Mix together the tomato, cucumber, Greek olives, artichokes, red onion, parsley, and the roasted vegetables.  Squeeze the garlic out of the cloves.  Mix it with the anchovies, olive oil, balsamic vinegar, lemon juice, and a bit of black pepper.  Pour this over the vegetables and mix it all up.  Let sit for at least 30 minutes, but preferably an hour or two, to allow the flavors to meld.  Give it a taste test and season with extra pepper, vinegar, or lemon juice if necessary.  

Serve with a sprinkle of freshly grated Parmesan or Romano cheese on top and enjoy!

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