This recipe is going to become one of my “go to” fall delights! It pairs perfectly with grilled pork chops and the leftovers are delicious. We made paninis the next day with a spread made with feta cheese and mayo. It was so good.
The original recipe is from The Eating Well Rush Hour Cookbook which is one of my favorites. The recipe has been modified to suit our taste. This vegetable salad was to be grilled, however, we opted to roast the veggies instead. This provides for a little sauce at the bottom of the sheet pan that you would not get if you grilled the salad.
I think that the addition of the sliced lemons really added that “something special”. And, we added fennel seeds because we love the flavor that they add. The tomato vinaigrette is also really yummy!
You have probably made roasted vegetables in the past. Trust me, these are like no others that you have made.
If you make a larger batch, you could always make a soup with the leftovers by adding some stock and pureeing with an immersion blender or traditional blender.
Mediterranean Vegetable Salad
- September 10, 2019
- Print this
Ingredients
- Dressing:
- 2 plum tomatoes, cored, seeded and coursely chopped
- 3 tablespoons freshly squeezed lemon juice
- 3 tablespoons chicken stock (I used 2 tablespoons white balsamic vinegar)
- 2 tablespoons light olive oil
- 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
- Salt and pepper to taste
- Salad:
- 1 small eggplant, cut into 1/4 inch thick rounds
- 2 small zucchini, trimmed and cut into 1/4 inch thick ovals
- 4 plum tomatoes, cored and cut in half
- 1 fennel bulb, trimmed and cut into 8 wedges
- 2 carrots cut into 1 inch slices
- 1 red onion, peeled and sliced into 1/4 inch thick slices (rings kept in tact)
- 1 lemon, cut into 1/4 inch thick rounds
- 2 - 4 tablespoons olive oil
- 1 - 2 tablespoons fennel seeds
- 1/4 cup crumbled feta cheese
- 8 Kalamata olives, pitted and cut in half
Directions
- Step 1
- To make salad dressing:
- Step 2
- In a blender or food processor, combine tomatoes, lemon juice, vinegar, oil, and oregano, salt and pepper
- Step 3
- Blend or process until smooth
- Step 4
- Salad:
- Step 5
- Preheat oven to 375 degrees
- Step 6
- Line a roasting pan with non-stick foil or oil to prevent sticking
- Step 7
- Toss vegetables in olive oil
- Step 8
- Add fennel seeds
- Step 9
- Salt and pepper to taste
- Step 10
- Roast for 25 – 35 minutes until the vegetables are soft and browned
- Step 11
- Remove from oven and let cool slightly
- Step 12
- Top with feta and olives
- Step 13
- NOTE: I would add another fennel bulb. It was really delicious
My name is Kim and my passion is surrounding myself, family, and friends in a life of luxury. Each week, I’ll share with you new tips and recipes to create a luxurious life .