Olive Oil Mediterranean Vegetable Salad

Print
Posted by in Recipes on Dec 21, 2012 . .

Salad:
2 small eggplants, quartered lengthwise
2 Medium red onions, peeled, quartered lengthwise, stems left intact
3 Red Bell Peppers, quartered lengthwise, seeds removed
3 Zucchini, quartered lengthwise
5 Tbsp Olive Cart Slow Roasted Garlic OIive Oil
3/4 tsp Olive Cart Michigan Flaked Sea Salt
1/2 tsp each Black Pepper and Red Pepper flakes
1/4 Cup Toasted Pine Nuts
Dressing:
4 Tbsp Plain Greek or Regular Yogurt
2 Tbsp finely chopped fresh mint plus extra leaves for garnish
1 1/2 Tbsp Lemon Juice
1 tsp Roasted Ground Cumin
1/4 tsp Olive Cart Michigan Flaked Sea Salt

Insert two oven racks to divide oven into thirds. Heat to 425 degrees. Place eggplant and onions on one large rimmed baking sheet, and bell peppers and zucchini on another. Drizzle eggplant and onions with 3 Tbsp of the oil and sprinkle with 1/2 tsp of salt and 1/4 tsp each black pepper and red pepper flakes. Toss to coat and spread in a single layer. Repeat with peppers and zucchini, using remaining oil, salt, black pepper, and red pepper flakes. Roast eggplant and onions 10 minutes. Put peppers and zucchini on other rack and roast until vegetables are tender and lightly charred, stirring once, 30 minutes.
Dressing:
Combine all ingredients in a bowl and stir together.
Sprinkle vegetalbes with pine nuts and mint, and serve with dressing on the side

* If you don't have roasted cumin, toast regular ground cumin in a small skillet over medium heat for 3 minutes

Last update: Feb 24, 2018
Shopping Cart
Your shopping cart is empty!