All the summer veggies looked fabulous at the verduleria today, and I was craving some major veggies, so I took a bit of each with a salad in mind. Eggplant, cherry tomatoes, basil, cucumber, something Mediterranean was coming to mind, and I wanted to douse it in balsamic vinegar.
I started with this recipe, which was quite close to what I was shooting for. And then I found this recipe for my balsamic dressing, which seemed great, until I had it almost made and saw the 3/4 cup oil it called for!
So, here’s what I did…
1 small eggplant
1 small onion
1 red bell pepper
1 cup cherry tomatoes, halved
1 smallish cucumber
3 T. chopped basil
2 Tablespoons balsamic vinegar
1 Tablespoon red wine vinegar
1 Tablespoon Dijon mustard
1 teaspoon light brown sugar
1 garlic clove, crushed through a press (optional)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup extra virgin olive oil
Cut the onion, eggplant, and bellpepper to bite sized pieces. Toss with cherry tomatoes and 1 T. oil, salt, and pepper and place in the oven for 5-10 minutes.
Meanwhile, cut the cucumber into wheels, and cut each wheel in half. Chop basil. Mix remaining ingredients together until blended.
Take the veggies out of the oven, and toss with dressing. Allow to cool to desired temperature before adding cucumber and basil. Makes about 3 servings.
Comments: This turned out great, although it had about twice as much dressing as needed. Next time I’d only use half the dressing. I didn’t miss the feta I’d normally think was essential with something like this…maybe I’m adapting?
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