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by Chef Chas LaForte
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Summary: Salad made of summer vegetables roasted with olive oil, served on crusty bread.
Cooking time (duration): 20 minutes
Number of servings (yield): 4
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Ingredients
- 1 large red onion, cut into wedges
- 1 yellow and 1 red bell pepper, cut in thick strips
- 1-2 cups asparagus tips
- 3 small zucchini or summer squash, sliced
- 3-5 small purple potatoes, cut into wedges
- Additional vegetables, cut into similar-sized pieces (optional)
- ½ cup olive oil
- 1 Tbsp. kosher or sea salt
- 1 tsp. oregano
- Ciabatta bread
- Cooked wine vinegar (vincotto) or aged balsamic vinegar
- Extra virgin olive oil
- Parsley for garnish
Instructions
- Heat oven to 350 degrees.
- Toss vegetables in big bow with olive oil, salt, and oregano
- Spread on cookie sheet.
- Place in 350-degree oven.
- Remove after 10 minutes, stir, place back in oven.
- Check after 10 additional minutes; roast until vegetables are softened but still crisp, retaining their shape and individual flavors. Don’t overcook.
- Remove vegetables to large bowl; dress with vinegar and extra virgin olive oil. If desired, use specialty vinegars and oils infused with fruit flavors.
- Toss to blend.
- Serve on slices of ciabatta bread. If desired, first drizzle bread with olive oil and sprinkle with chopped garlic, then grill and sprinkle with fresh herbs before serving.
- Serve with additional extra virgin olive oil. Season with freshly ground black pepper.
- Garnish with parsley.
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