Monday, April 30, 2012

Chilled Roasted Vegetable Salad

I LOVE this salad!  I made it this past weekend for a BBQ get together with friends as a side dish and it is delicious and simple! The flavorings are North African and add that bit of heat that makes the perfect side dish to sweet BBQ!

2 medium eggplant, peeled and cut into pieces
4 Zucchini, chopped into rounds
4 yellow squash chopped into rounds
4 Bell Peppers, seeded and chopped
1 Medium onion, chopped
1 jalapeño seeded and halved
6 garlic cloves, peeled

(Will add the garlic cloves once they are roasted)
1/2 cup fresh lime juice
2 TBS olive oil
1/2 cup cilantro
1 tsp cumin
1 tsp turmeric
1 tsp cinnamon
1/2 tsp red chili flakes

Heat oven to 425.  Spray 2 cookie sheets with olive oil cooking spray.  Place eggplant, zucchini and squash on sheets and spray lightly with cooking spray over veggies.  Roast 15 minutes and remove from oven.  Add onion, bell peppers, jalepeno halves and garlic cloves on sheets (place garlic in a corner all together so it is easily accessible).  Roast 25 more minutes.  Remove from oven and remove jalapeño and garlic cloves.  Drain roasted veggies in colander and place in large mixing bowl.  Chop jalapeño and place in bowl - then place in fridge for 1 hour to chill.

To make the dressing:  Combine the roasted garlic, lime juice, olive oil, cilantro and spices in a magic bullet, blender or food processor and pulse until combined.

Pull chilled veggies out of the fridge and pour dressing over.  Stir to combine and chill in the fridge one more hour.

Serve and enjoy!

Nutrition Info:
Serving Size:
1 Cup of Veggies

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