Category
Soups and Salads
Author:
Fine Cooking
Big John and I love roasted vegetables and what could be better than a roasted vegetable salad. Enjoy!
Ingredients
1 small or 1/2 medium fennel bulb with fronds attached
1 medium orange bell pepper, stemmed, seeded, and cut lengthwise into 4 or 5 pieces
1 medium red onion, cut into 1/4-inch-thick slices
1 medium zucchini, cut lengthwise into 1/4-inch-thick slices
1 medium yellow squash, cut lengthwise into 1/4-inch-thick slices
1/4 cup extra-virgin olive oil
Kosher salt
3 Tbs. red wine vinegar
Freshly ground black pepper
1-1/2 cups grape tomatoes, halved
1/2 cup crumbled blue cheese
3 Tbs. loosely packed thinly sliced fresh basil
Directions
Cut the stalks off the fennel bulb. Remove about 1/4 cup of the fronds from the stalks, chop the fronds, and reserve. Cut the fennel in quarters lengthwise and trim away most of the core, leaving just enough intact to keep the layers together. Slice the quarters lengthwise 1/4 inch thick.
Preheat the over to 375 degrees. Brush both sides of the vegetables with 2 Tbs. of the olive oil and season with 1/4 tsp. salt.
Roast the vegetables in batches, flipping once, until both sides are nicely roasted and the vegetables are just tender, about 12 minutes total for the fennel, 10 minutes total for the pepper, and 6 minutes total for the onion and squash. When the vegetables are cool enough to handle, cut them into 1/2-inch dice and transfer to a large bowl.
In a small bowl, whisk the remaining 2 Tbs. olive oil, the vinegar, 1/4 tsp. salt, and 1/4 tsp. pepper. Toss the vegetables with the dressing. Gently stir in the tomatoes and fennel fronds. Season to taste with more salt and pepper. Divide the salad among 4 plates and sprinkle with the feta and basil.