Roasted Vegetable Salad with Truffle Oil

Roasted Vegetable Salad with Truffle Oil

Recipe No Image

Yield: Serves 6-8


1 ea. globe eggplant, unpeeled and cut into 1-in. cubes
3 ea. bell peppers, each cut into eighths, seeds removed (1 red, 1 orange & 1 yellow)
2 med. red onions, peeled and cut into eighths
2 med. zucchini, cut into 1-in. rounds
1/2 lb. brown mushrooms, stems cut off but left whole
1 pt. cherry tomatoes, stems removed
10 cloves garlic, peeled but left whole
1/4 cup olive oil
3 Tbsp. red wine vinegar
1 Tbsp. fresh thyme leaves
Kosher salt and freshly ground pepper
1/4 cup Italian parsley leaves, roughly chopped
Truffle oil


Oven Temperature: 580-625 degrees

  1. In a large bowl toss the eggplant, peppers, onions, zucchini, mushrooms, tomatoes and garlic with olive oil. Add the vinegar and toss again. Sprinkle with thyme and season generously with salt and pepper.
  2. Flame Height: 4
  3. Heat 2 large skillets in front of the flame for 4-5 minutes. Divide the mixture evenly between these skillets.
  4. Roast the vegetables in front of the flame for about 10-12 minutes, stirring and rotating the pans 2 or 3 times. The vegetables should be well browned and blistered in spots.
  5. Remove from oven and return to the large mixing bowl. Add the parsley, toss and let cool slightly. Taste and adjust seasoning, adding vinegar, salt and pepper as needed.
  6. Drizzle with truffle oil just before serving.


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