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Roasted Vegetable Salad




Source of Recipe


Food Expert Emeril Lagasse


List of Ingredients




1 large eggplant (about 1 1/4 pounds), peeled, trimmed and cut into 1/2-inch dice
1 large zucchini (about 12 ounces), trimmed and cut into 1/2-inch dice
1 medium yellow squash (about 6 ounces), trimmed and cut into 1/2-inch dice
1 cup chopped yellow onions
1/4 cup olive oil
2 teaspoons salt
1 teaspoon freshly ground black pepper
1/2 cup finely chopped assorted fresh herbs, such as chives, tarragon, dill, chervil, basil, cilantro and parsley
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice


Recipe



Preheat the oven to 350 degrees F. Put the vegetables in a large mixing bowl and toss with the olive oil, salt and pepper, to coat evenly. Spread them in a single layer in a large roasting pan and roast until soft and golden brown, about 45 minutes. Remove from the oven and cool for 15 minutes.
Transfer the vegetables to a large serving bowl and toss with the fresh herbs, the extra-virgin olive oil and the lemon juice. Add more salt or pepper to taste. Serve warm or slightly chilled.