Category
Side Dishes
Author:
Linda’s Italian Table
I love everything about this recipe. The best time to make this is when the vegetables are either fresh from the Farmers Market or your garden. You can use this as a side dish with pork chops or top your pasta with a sprinkling of Romano Cheese. Enjoy!!
Ingredients
1/3 cup olive oil
1/8 cup balsamic vinegar
½ Tbsp. sugar
Kosher salt and pepper, to taste
4 Baby Eggplants (or 1 medium); chopped, skin on
1 clove garlic, chopped
1 red onion, chopped
1 red pepper, chopped coarsely
2 cups baby tomatoes (cherry), mix of yellow and red, cut in ½
1/8 – ¼ tsp. fresh red pepper flakes, according to taste
Kosher salt and pepper, to taste
Several fresh lemon slices
Several slices of roasted red pepper
½ cup green olives, cut in ½
3 Tbsp. capers, rinsed and drained
¼ cup fresh Italian Parsley, chopped coarsely
Field greens, or Baby Romaine, or Green leaf lettuce
For the Dressing
Vegetables
Add after baking
Directions
Combine all dressing ingredients in a bowl, mix well, and set aside.
Chop all the vegetables and the lemon slices very coarsely and place them in a large bowl. Add salt, pepper, red pepper flakes and mix.
Pour mixed ingredients into a baking pan lined with foil and roast at 400° F for about 20-25 minutes, or until tender.
Remove from the oven. Mix in the roasted red peppers, olives, capers, and parsley. Cool to room temp and serve mixed with your preferred salad greens, or you can refrigerate and serve later.