Printer Friendly

Roasted salad glistening with olive oil.

Roasted salad glistening with olive oil

The robust flavors that develop as vegetables roast give this salad a hearty quality. Dry heat brings out the sweetness of the vegetables--particularly in the garlic and bell peppers. The oil that makes them glisten as they cook becomes a mellow dressing. You can cook the vegetables up to a day ahead.

Bread, dried crisp in the same oven, is served alongside. Add a chunk of sharp cheese and red wine for a satisfying meal.

Rustic Roasted Vegetable Salad

2 large heads garlic, cut crosswise about 1/3 from root end

16 to 20 mushrooms (about 2-in. diameter), rinsed and ends trimmed

3 medium-size (about 3/4 lb.) zucchini, cut into 1/2-inch-thick diagonal slices

1 cup olive oil

2 tablespoons lemon juice Salt and pepper

12 thin slices baguette

4 roasted fresh bell peppers (directions follow) or 2 jars (7 oz. each) roasted red peppers Nicoise or ripe olives

1 can (2 oz.) anchovy fillets

Place garlic, cut side down, in a 10- by 15-inch pan; arrange mushrooms and zucchini alongside in a single layer. Pour oil and lemon juice over vegetables; sprinkle lightly with salt and pepper. Roast in a 350| oven until garlic is golden on bottom, about 40 minutes.

Place bread in a single layer on a rack in the same oven. Bake until dry, about 10 minutes; set aside.

You can serve these ingredients hot or at room temperature. If made ahead, cover and chill (with oil) as long as overnight, then return to room temperature.

Lift roasted vegetables from oil and arrange with bell peppers, bread, olives, and anchovies on 4 dinner plates. Drizzle with remaining oil. To eat, pluck garlic out of skin with a fork and eat with the other vegetables or spread on the bread. Makes 4 servings.

Roasted fresh bell peppers. Set 4 large red, yellow, or green bell peppers in a 9-inch-square pan. Broil 1 inch from heat, turning, until charred on all sides, about 30 minutes.

Wrap warm peppers in a paper or plastic bag; let stand until cool. Pull off and discard skin. Cut peppers open; discard stem and seeds. Use, or cover and chill up to 3 days.

Photo: Make-ahead salad of roasted vegetables features garlic with zucchini, mushrooms, and bell peppers, accompanied by cheese and bread. Pluck garlic from skin to eat
COPYRIGHT 1984 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1984 Gale, Cengage Learning. All rights reserved.

Article Details
Printer friendly Cite/link Email Feedback
Title Annotation:recipe
Date:Mar 1, 1984
Previous Article:Getting generous with parsley.
Next Article:Pride of northern Italy lasagna Bolognese.

Related Articles
Meaty salads make a quick meal.
Salad solutions.
Diversity moves into salads. (Products & Packs).
New salad for the summer; Tipping's Tips.
Your Life: Stone Age; DIET menu planner.
Clever eating! TV chef rustles up recipes that will give you some food for thought eating in.

Terms of use | Privacy policy | Copyright © 2020 Farlex, Inc. | Feedback | For webmasters