We use cookies to give you the best experience on our website. These cookies are completely safe and secure and will never contain any sensitive information. Please read our Privacy Policy. By clicking "Ok" or clicking on any other content, you agree that cookies can be placed.
Roasted Vegetable Summer Salad
Serves 6
The secret to this delicious and colorful summer salad is the sweet-sour accent of lemon in the
dressing. Add a variety of vegetables from your garden.
Ingredients
1 Neon eggplant, cubed
2 sweet peppers, ( yellow, red or green)seeded and coarsely chopped
1 large Red Candy onion, cut into 1/2-inch dice
2 cloves garlic, crushed under a heavy knife and finely chopped
¼ plus ¼ cup olive oil
Salt and Fresh Pepper
2 sprigs rosemary
8 oz. dried Farfalle (bow ties) noodles
2 lemons
1/2-cup pine nuts (pignoli)
1/2 cup feta cheese (optional)
12 leaves Genovese sweet basil
Directions
1. Preheat the oven to 425°F. Lightly oil a large roasting pan and toss together the chopped
the vegetables with ¼ cup olive oil and garlic. Lightly season with salt and pepper and
rosemary. Bake, stirring occasionally, until the vegetables are tender, about 30 minutes.
2. Bring a large kettle to boil and cook the Farfalle (bowties) noodles 8 minutes, or according
to instructions on the package. Drain and set aside.
3. In a large salad bowl, combine the zest and juice from the lemons and whisk in ¼ cup olive
oil. Add the noodles, pignoli and feta cheese, along with the roasted vegetables. Stir in the
fresh basil and serve warm or chill for a cold salad.
Additional Photos | |||
![]() |
![]() |
![]() |
![]() |