Salad > Vegetable Salads > Roasted Vegetable Salads

Caprino Stagionato and Roasted Vegetable Salad Recipe

Ingredients with Measurements:
- 1 small eggplant, cubed
- 1 small zucchini, cubed
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1/4 cup olive oil
- Salt and pepper, to taste
- 4 cups mixed greens
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup kalamata olives, pitted and halved
- 4 oz Caprino Stagionato cheese, crumbled
- 1/4 cup balsamic vinegar
- 1 tsp Dijon mustard
- 1 garlic clove, minced
- 1/2 cup olive oil

Special equipment needed:
- Baking sheet
- Whisk

Step-by-step instructions:
1. Preheat the oven to 400°F.
2. In a bowl, toss the eggplant, zucchini, red bell pepper, yellow bell pepper, 1/4 cup olive oil, salt, and pepper until well coated.
3. Spread the vegetables in a single layer on a baking sheet and roast for 20-25 minutes, or until tender and lightly browned.
4. In a large bowl, combine the mixed greens, cherry tomatoes, red onion, and kalamata olives.
5. Add the roasted vegetables and Caprino Stagionato cheese to the bowl and toss gently to combine.
6. In a small bowl, whisk together the balsamic vinegar, Dijon mustard, garlic, and 1/2 cup olive oil until well combined.
7. Drizzle the dressing over the salad and toss to coat.
8. Serve immediately.


Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
Oven temperature: 400°F
Serving size:
4 servings

Nutritional information:
Calories: 380
Fat: 33g
Carbohydrates: 16g
Protein: 8g
Fiber: 6g
Sugar: 8g
Sodium: 460mg

Substitutions for ingredients:
- Any type of cheese can be substituted for Caprino Stagionato cheese.
- Any type of vinegar can be substituted for balsamic vinegar.
- Any type of mustard can be substituted for Dijon mustard.
- Any type of onion can be substituted for red onion.

Variations:
- Add grilled chicken or shrimp for a protein boost.
- Add roasted pine nuts or almonds for extra crunch.
- Substitute the mixed greens with arugula or spinach.

Tips and tricks:
- Make sure to cut the vegetables into similar sizes to ensure even roasting.
- Use a good quality olive oil and balsamic vinegar for the dressing.
- Crumble the Caprino Stagionato cheese just before serving to prevent it from becoming too soft.

Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Reheating instructions:
This salad is best served cold and does not need to be reheated.

Presentation ideas:
Serve the salad in a large bowl or on individual plates.

Garnishes:
Garnish with fresh herbs such as basil or parsley.

Pairings:
This salad pairs well with a crisp white wine such as Pinot Grigio or Sauvignon Blanc.

Suggested side dishes:
Serve with a side of crusty bread or garlic bread.

Troubleshooting advice:
If the vegetables are not roasting evenly, toss them halfway through cooking.

Food safety advice:
Make sure to wash all vegetables thoroughly before use.

Food history:
Caprino Stagionato cheese is a type of Italian goat cheese that is aged for several months.

Flavor profiles:
This salad has a mix of sweet and savory flavors with a tangy balsamic dressing.

Serving suggestions:
Serve as a light lunch or as a side dish for dinner.

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Region: Italian

Taste: Savory, Tangy, Herbal, Roasted, Nutty, Earthy