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The Need to Feed: Roasted Vegetables With Balsamic Vinaigrette
jennifer.hibben wants to cook this
- 1 medium eggplant, unpeeled, cut into 1/4" circles
- 1 teaspoon kosher salt
- 1/2 cup extra virgin olive oil
- 1/3 cup balsamic vinegar
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 lbs. zucchini, washed, dried, and cut on an angle into 1/4" circles
- 2 large red onions, sliced into 1/4" circles
- 2 medium red bell peppers, cored, seeded, and cut into 1" squares
- 2 medium yellow peppers, cored, seeded, and cut into 1" squares
- 1 lb. yellow squash, washed, dried, and cut on an angle into 1/4" circles
- salt and pepper to taste
- Special equipment: 2 jumbo zipper bags (2-gallon), 2 large baking sheets, wire whisk
- Whisk together the olive oil, vinegar, salt and pepper, and set aside.
- Makes 8-10 servings.
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Ended Sun, Oct 31 2010
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