Roasted Vegetables with Caper Vinaigrette
Servings
4Serving size
about 1 1/2 cupsThis recipe can be multiplied, makes great leftovers, and is good served hot or cold.
Ingredients
| 1 quart Water |
| 8 ounces Green beans |
| 1 1/4 lb. Eggplant, raw (about 1 large eggplant, sliced into 1/8ths lengthwise) |
| 1 spray Spray olive oil |
| 1 small Red onion (sliced into 1/8ths lengthwise) |
| 1 Large Red bell peppers (seeded and sliced into 1/8ths lengthwise) |
| 1 large Green bell peppers (seeded and sliced into 1/8ths lengthwise) |
| 2 Tbsp. Olive oil |
| 1 Tbsp. Balsamic vinegar |
| 2 tsp. Coarse ground mustard |
| 1 Tbsp. Maple syrup |
| 1/8 tsp. Salt |
| 1 to taste Black pepper |
| 4 tsp.. Capers |
| 8 leaves Fresh basil (chiffonade) |
Instructions
Place the water in a medium pot over high heat. When the water begins to boil reduce the heat to keep it at barely a simmer.
Add the green beans and blanch for 3 minutes. Remove to a paper towel.
Place the eggplant on a cookie sheet and spray with olive oil. Place the eggplant in the oven.
Place the peppers, onions and green beans on a separate cookie sheet, spray lightly with olive oil and place in the oven.
Roast the eggplant, turning twice for about 25 minutes. Stir the veggies on the other cookie sheet during roasting.
While the vegetables are roasting place the olive oil, vinegar, mustard, maple syrup, salt and pepper in a large mixing bowl. Whisk until smooth.
When the veggies are soft (but not too limp) remove from the oven. Place the peppers, onions and green beans in the bowl with the vinaigrette.
Let the eggplant cool for a couple of minutes and cut crosswise into 1 inch pieces. Add to the bowl.
Toss the veggies to coat with the dressing.
Add the capers and basil and toss. Serve hot, or chill for about an hour to serve cold.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
For this recipe you can use almost any vegetable that strikes your fancy, as long as you choose those that are softer and will roast in about 20 to 25 minutes. Zucchini or yellow squash would work well, as will mushrooms. If you are going to include firmer choices like carrots or parsnips, blanch them for a few minutes along with the green beans to precook them prior to roasting.