Marinated Roast Vegetable Salad
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Picture by:
Elaine Russell
A dressing of olive oil, red wine vinegar, honey and mustard adds a nice piquancy to this salad of roasted eggplant, capsicum and zucchini.
Ingredients
Serves: 4
- 1 eggplant, cut into 1cm thick slices
- 1 red capsicum, deseeded and quartered lengthways
- 1 yellow capsicum, deseeded and quartered lengthways
- 4 baby zucchini, halved lengthways, or 2 zucchini, halved lengthways, then crossways
- 1 tablespoon extra virgin olive oil
- 1 garlic clove, crushed
- 4 canned anchovy fillets, drained and finely chopped
- 2 tablespoons very finely chopped fresh rosemary
- salt and pepper
- For the dressing
- 1 tablespoon extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
Directions
Preparation:15min ›
Cook:5hours45min ›
Ready in:6hours
- Preheat the oven to 200 degrees C. Place the eggplant slices in a single layer in a large roasting tin. Arrange the red and yellow capsicums and zucchini around the eggplants, placing them cut-sides up.
- Brush the vegetables lightly with the oil. Scatter the garlic, anchovies and chopped rosemary over the vegetables, then season to taste. Roast the vegetables for 25–30 minutes.
- Cover the vegetables with foil and roast for a further 10–15 minutes or until they are tender. Transfer the cooked vegetables to a large dish, layering them neatly, then drizzle the cooking juices over the top.
- Whisk the dressing ingredients together and pour over the vegetables. Cover and leave to cool completely, then put the vegetable salad in the refrigerator to marinate for at least 4 hours.
- Remove the salad from the refrigerator 1 hour before serving so it can return to room temperature.
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