Roasted Vegetable Salad

 

This hearty vegetable salad is a perfect accompaniment to any autumn meal.

Serve with warm rustic bread and selection Estate Lodi Old Vines Zinfandel

 

1 large eggplant (about 1-1/4 pounds) peeled and cut into 1/2 inch dice

1 large zucchini (about 3/4 pounds) , cut into 1/2 inch dice

1 medium yellow squash (about 6 ounces) cut into 1/2 inch dice

1 cup chopped yellow onions

1/4 cup olive oil

2 tsp salt, or more to taste

1 tsp freshly ground black pepper, or more to taste

1/2 cup finely chopped mixed herbs, such as chives, tarragon, dill, chervil, basil, cilantro

2 tbsp extra-virgin olive oil

1 tbsp fresh lemon juice

 

Preheat the oven to 350 degrees F

 

Put the vegetables in a large mixing bowl with the olive oil, salt, and pepper. Toss well to coat evenly.

Spread the vegetables in a single layer in a large roasting pan. Roast until soft and golden brown, about 45 minutes. Let cool for 15 minutes.

Transfer the vegetables to a large serving bowl and toss with the herbs, extra-virgin olive oil, and lemon juice. Add more salt and pepper if necessary.

 

Serve warm or cold, or at room temperature.