ROASTED CALABRESE SALAD

ROASTED CALABRESE SALAD image

Yield 4 servings

Number Of Ingredients 14

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Salad
2 small zucchinis (sliced thin, lengthwise with a mandolin)
1 small eggplant (sliced thin, lengthwise with a mandolin)
1 pint of grape tomatoes 1 small red onion
4-5 large leaves of fresh basil
6 cups (or 1 ready-pak bag) of arugula
fresh or buffalo mozzarella
1/2 cup black olives
Dressing and marinade
1/3 cup extra virgin olive oil
1/2 cup balsamic vinegar
2 cloves of garlic, smashed
1 shallot, finely chopped
salt and black pepper (to taste)

Steps:

Mix the marinade/dressing by whisking olive oil and balsamic vinegar together in a bowl. Add the smashed garlic cloves and shallot. Place the thinly sliced (1/4 inch) zucchini, eggplant and tomatoes in another bowl and toss with 1/2 of the marinade/dressing. Let the vegetables marinate for 15 minutes to 1/2 hour and preheat the broiler to 400 degrees. Place the marinated vegetables on a cookie sheet and sprinkle with salt and pepper to taste. Place the cookie sheet in the hot oven. Allow the vegetables to roast until the grape tomatoes pop (about 15 minutes) While the vegetables are roasting, slice the red onion very thinly and toss in a large salad bowl with the arugula. When the vegetables are roasted, place the hot zucchini, eggplant and tomatoes on top of the arugula salad. Tear or chop the mozzarella into small pieces and sprinkle on top of the salad with the 1/2 cup of olives. Chiffonade the basil by rolling the leaves tightly together and slicing, so that thin ribbons are formed. Toss the basil on top of the roasted vegetables. Lastly, drizzle the salad with the marinade/dressing to taste.