Roasted Vegetable Summer Salad
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.
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
1/2-cup pine nuts (pignoli)
1/2 cup feta cheese (optional)
12 leaves Genovese sweet basil
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.