Mediterranean Style Roasted Vegetable Salad

Mediterranean‐Style Roasted Vegetable Salad by SimplyCooking.Wordpress.com
 1 eggplant
 1 onion
 2 summer squash
 1‐2 mild chiles
 2 T olive oil
 salt & black pepper
 garlic
 lemon
 cumin
 fresh basil
Preheat the oven to 425 degrees.
Cut 1 eggplant and 2 summer squash/zucchini into fairly large chunks. Add 1 onion, sliced, and 1‐2 mild
chiles such as Anaheim, diced. Toss all the vegetables in a roasting pan with 2 tbsp. olive oil, coarse salt
and pepper. Roast until browned at the edges, about 25 minutes.
Whisk together 2 tsp. garlic paste or 2 pressed garlic cloves, 2 tbsp. olive oil, 1 tbsp. lemon juice and
1
tsp. cumin. Toss with the vegetables and add more salt and pepper to taste. Sprinkle over with
shredded basil. Serve hot or at room temperature.