Wednesday, July 18, 2012

Roasted Vegetable Salad with Fresh Basil and Arugula

Mmmm... so tasty, so healthy, and simple to make.  It was a lovely side to the baby octopus I made, but would also make a nice light lunch or dinner on its own or with some bread or rice.  

What you need:

2 medium eggplants, cut into 1 inch thick rounds
2-3 cups cremini mushrooms
3 jalapeno peppers
1 small onion, cut into 1/4-1/2 inch wedges
cooking spray, salt, pepper
2-3 cups fresh arugula, chopped
1 cup fresh basil, chopped
2-3 small tomatoes, chopped into 1/2 inch pieces
1/4 cup (or more) seasoned rice vinegar
1 teaspoon EACH chili oil and sesame oil
1-2 teaspoons soy sauce
1-2 teaspoons fish sauce
1 tablespoon (or more if you're a garlic fiend like me) garlic powder
2 teaspoons finely chopped fresh ginger

Preheat oven to 400 degrees Fahrenheit.  Spray two 13 x 9 pans with olive oil.  Spread the vegetables across the two pans (I filled one up with the eggplant and the other with the other vegetables.  That way you can easily leave the eggplant in longer).  Spray with olive oil and lightly season with salt and pepper.  Roast in the oven until softened, lightly browned, and cooked through.  This took about 20 minutes for the pan with the mushrooms, peppers, and onion, and between 45 minutes and an hour for the eggplant.  Let cool a bit, and then chop everything into bite sized chunks (except the mushrooms, which I like to leave whole).  Place the veggies in a large bowl and add the remaining ingredients.  Toss and let sit for 20 minutes (or more) before serving to let the flavors meld a bit.

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