Ratatouille and Goat Cheese Salad with Pesto Vinaigrette

Ingredients

  • 1 long narrow Japanese eggplant
  • 1 small yellow squash
  • 10 tablespoons olive oil
  • 1 small zucchini
  • 1 small red onion
  • 3 tablespoons olive oil
  • 8 ounces mesclun (mixed baby greens)
  • + 16 more ingredients
    • 1 tablespoon fresh thyme leaves
    • 12 ounces soft mild goat cheese
    • ¾ cup fresh basil leaves
    • 1 medium vine-ripened tomato
    • 1 small green bell pepper
    • 1 small red bell pepper
    • ½ tablespoon shallot
    • red cherry tomatoes
    • 2 teaspoons minced garlic
    • 3 tablespoons fresh parsley leaves
    • 2 tablespoons fresh basil leaves
    • yellow cherry tomatoes
    • 1 tablespoon pine nuts
    • 1 ½ tablespoons white-wine vinegar
    • 1 tablespoon freshly grated Parmesan
    • ½ tablespoon minced garlic

In a blender or small food processor blend all vinaigrette ingredients with salt and pepper to taste until smooth. Vinaigrette may be made 1 day ahead and chilled, covered. Bring vinaigrette to room temperature before using on salads. Cut eggplant, zucchini, yellow squash, and bell peppers into 1...

View full recipe at Epicurious

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