Updated 10/12/2012 05:00 AM
Recipe: Roasted Eggplant and Zucchini Salad with Chick Peas, Red Pepper and Fresh Mozzarella
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8 as a side
4 small zucchini (or 2 medium large)
2 small eggplant
2 large cloves garlic, minced
1 Tbs fresh chopped thyme (or 1/2 dried thyme)
extra virgin olive oil (approx. 1/4-1/3 cup)
salt and pepper to taste
juice of 1 lemon
1/4 cup extra virgin olive oil
1 cup jarred roasted pepper, rough chopped
one 8-ounce ball fresh mozzarella, cubed
one 15-ounce can chick peas, well drained
Preheat the oven to 400 degrees.
Cut 4 small zucchini in half lengthwise and then cut those crosswise into 1-inch chunks.
Next, cut 2 small - medium size eggplant crosswise into 1/2-inch slices and then quarter those slices as well.
Mince 2 large cloves of garlic and chop about 1 Tbs fresh thyme.
Add the chopped vegetables to a large mixing bowl, add the garlic and thyme, add a generous amount of extra virgin olive oil, salt and pepper to taste, toss everything to coat, spread it out onto a couple of baking trays and place the trays into the preheated oven.
They'll take 30 - 40 minutes to roast and you'll want to stir them around occasionally.
While you're keeping your eye on that, squeeze the juice of 1 large lemon through a strainer into a large mixing bowl and add about 1/4 cup extra virgin olive oil, and then add about 1 cup chopped roasted red peppers, 1 cubed 8-ounce ball of fresh mozzarella cheese and 1 well drained 15-ounce can of chick peas and toss everything to combine.
Once the eggplant is soft and the zucchini is tender crisp, take it out of the oven and let it cool down to room temperature.
Then add that to the bowl with the chick peas, toss everything to coat, season to taste, and it is good to go.
Add fresh chopped or torn fresh basil leaves to the chick pea mixture when in season.