Ingredients with Measurements:
- 1 medium eggplant, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 zucchini, diced
- 1 red onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 4 cups mixed greens
- 1/2 cup Pecorino Foggiano cheese, shaved
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
Special equipment needed:
- Baking sheet
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Preheat oven to 400°F.
2. In a mixing bowl, combine diced eggplant, red bell pepper, yellow bell pepper, zucchini, red onion, minced garlic, 2 tablespoons olive oil, salt, and pepper. Mix well.
3. Spread the vegetable mixture on a baking sheet and roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly browned.
4. In a separate mixing bowl, whisk together balsamic vinegar and olive oil to make the dressing.
5. Once the vegetables are done roasting, let them cool for a few minutes.
6. In a large salad bowl, combine mixed greens, roasted vegetables, and shaved Pecorino Foggiano cheese.
7. Drizzle the balsamic vinaigrette over the salad and toss to combine.
8. Serve immediately.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Preheat oven to 400°F.
Serving size:
This recipe serves 4.
Nutritional information:
Calories: 290
Fat: 23g
Saturated Fat: 5g
Cholesterol: 15mg
Sodium: 280mg
Carbohydrates: 15g
Fiber: 4g
Sugar: 9g
Protein: 8g
Substitutions for ingredients:
- Any other type of cheese can be used instead of Pecorino Foggiano cheese.
- Any other type of vinegar can be used instead of balsamic vinegar.
Variations:
- Add grilled chicken or shrimp to make it a more substantial meal.
- Add cherry tomatoes or cucumber for extra freshness.
- Add croutons for some crunch.
Tips and tricks:
- Make sure to dice the vegetables into similar sizes for even roasting.
- Don't overcrowd the baking sheet, or the vegetables will steam instead of roast.
- Use a vegetable peeler to shave the Pecorino Foggiano cheese.
Storage instructions:
This salad is best served fresh, but any 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 salad bowl or on individual plates.
Garnishes:
Garnish with fresh herbs, such as basil or parsley.
Pairings:
This salad pairs well with grilled meats or fish.
Suggested side dishes:
Serve with a side of garlic bread or a bowl of soup.
Troubleshooting advice:
- If the vegetables are not browning evenly, rotate the baking sheet halfway through cooking.
- If the vegetables are too dry, add a little more olive oil before roasting.
Food safety advice:
Make sure to wash all vegetables thoroughly before using them.
Food history:
Pecorino Foggiano is a type of Italian cheese made from sheep's milk. It is named after the town of Foggia in the Puglia region of Italy.
Flavor profiles:
This salad has a combination of sweet and savory flavors from the roasted vegetables and tangy balsamic vinaigrette. The Pecorino Foggiano cheese adds a salty and nutty flavor.
Serving suggestions:
Serve this salad as a light lunch or dinner.
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Region: Italian