Ingredients with Measurements:
- 1 medium eggplant, diced
- 1 medium zucchini, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 red onion, diced
- 3 cloves garlic, minced
- 1/4 cup olive oil
- Salt and pepper, to taste
- 1/4 cup Valsevia Ubriaca (or any red wine)
- 4 cups mixed greens
- 1/4 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Baking sheet
- Large mixing bowl
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. In a large mixing bowl, combine the diced eggplant, zucchini, red and yellow bell peppers, red onion, and minced garlic.
3. Drizzle the olive oil over the vegetables and season with salt and pepper. Toss to coat evenly.
4. Spread the vegetables out in a single layer on a baking sheet and roast for 25-30 minutes, or until tender and lightly browned.
5. Remove the vegetables from the oven and transfer them to a large mixing bowl.
6. Pour the Valsevia Ubriaca over the vegetables and toss to coat.
7. Arrange the mixed greens on a serving platter.
8. Spoon the roasted vegetables over the greens.
9. Sprinkle the crumbled feta cheese and chopped parsley over the top.
10. Serve immediately.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
5. Temperature:
Preheat the oven to 400°F.
Serving size:
This recipe serves 4.
Nutritional information:
Calories: 210
Fat: 16g
Carbohydrates: 14g
Protein: 4g
Sodium: 250mg
Fiber: 5g
Sugar: 8g
Substitutions for ingredients:
- Any other type of wine can be used instead of Valsevia Ubriaca.
- Any other type of cheese can be used instead of feta cheese.
- Any other type of fresh herb can be used instead of parsley.
Variations:
- Add some roasted cherry tomatoes to the salad.
- Add some sliced avocado to the salad.
- Add some toasted pine nuts to the salad.
Tips and tricks:
- Make sure to dice the vegetables into similar sizes to ensure even roasting.
- Use a good quality olive oil for the best flavor.
- Toss the vegetables halfway through the roasting time to ensure even cooking.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the salad in the microwave or on the stovetop until heated through.
Presentation ideas:
Arrange the roasted vegetables in a circular pattern on top of the mixed greens for a beautiful presentation.
Garnishes:
Sprinkle some additional chopped fresh parsley over the top of the salad for a pop of color.
Pairings:
This salad pairs well with grilled chicken or fish.
Suggested side dishes:
Serve this salad with some crusty bread or garlic bread.
Troubleshooting advice:
If the vegetables are not roasting evenly, toss them halfway through the cooking time.
Food safety advice:
Make sure to wash all vegetables thoroughly before using them in the recipe.
Food history:
Roasted vegetable salads have been a popular dish in Mediterranean cuisine for centuries.
Flavor profiles:
This salad has a savory and slightly sweet flavor from the roasted vegetables, with a tangy and salty flavor from the feta cheese.
Serving suggestions:
Serve this salad as a light lunch or as a side dish for dinner.
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