A colourful salad of eggplant, zucchini, capsicum, asparagus and red onion salad with a red wine vinaigrette.
Something else. I love roasted vegetables, and this dressing is delicious! I think the recipe was supposed to instruct you to toss the vegetables in olive oil before putting them in the oven, as 1/4 cup olive oil is listed in the ingredients (in addition to the oil for the dressing), and I have never roasted vegetables without tossing them in oil first. Great recipe, Emily! - 29 Sep 2008
Something else. I enjoyed the recipe. I used eggplant, some homegrown squash..not sure of what kind, zucchini, garlic, red capsicum, red onion and tomatoes as the vegetables in this dish. I liked the sauce quite a bit, but didn't really care for this served cold. I heated it up the next time and prefer that to it being served cold. - 29 Sep 2008
Used different ingredients. This was pretty good. Next time, I will adjust the dressing to better suit my tastes. Also, I used zuchini because there was no yellow squash at the store, and that worked great. I will roast the eggplant and zuchini a little less next time before adding the rest of the vegetables, as i found they were a bit over done, and the rest were a bit under cooked. Overall, this is a good basic recipie that I will make again, just with a few tweaks. - 29 Sep 2008