Recipe: Roasted Garlic, Sweet Potato, Eggplant and Bell Pepper with Mozzarella Salad

Vegetarian, Vegan, Gluten-free, Dairy-free, Nut-free
YIELDS: 8 servings

INGREDIENTS:

  • Roasted Eggplant, Red Pepper recipe2 sweet potatoes, peeled and cut in 1-inch chunks
  • 3 Tbsp olive oil
  • Pepper
  • 2 cloves garlic, minced
  • 1 large eggplant, cut in 1-inch chunks
  • 2 red bell peppers, seeded, cut in 1-inch chunks
  • 8 oz greens (spring mix, arugula)
  • 8 oz fresh mozzarella or feta, sliced (optional)

Dressing

  • 2-3 Tbsp balsamic vinegar
  • 1 clove garlic, crushed
  • 1/3 cup extra virgin olive oil
  • 1 Tbsp shallot, finely chopped
  • 2 Tbsp mixed fresh herbs (basil, tarragon, chives)

PREPARATION:

Toss sweet potatoes, eggplant, red pepper, garlic, pepper and olive oil together.

Roast on a baking stone in a 375-degree oven for about 30 to 45 minutes, stirring once. Remove and cool. All vegetables should be soft.

Whisk all dressing ingredients together in a small bowl.

Gently toss 2 Tbsp of dressing with vegetables. Toss greens with remainder of dressing. Divide the greens among 4 plates, top with vegetables and a few slices of mozzarella cheese.

Submitted by Sondra Weidman of The Cooking Club, in Telford. Connect with her at 215-378-9150 or TheCookingClubPA.com. January 2015.


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