
ROASTED VEGETABLE SALAD ON GRILLED ROMAINE HEARTS WITH WALNUT OIL
Ingredients
Serves 6
ROASTED VEGETABLE SALAD:
½ large sweet onion, diced
4 garlic cloves, peeled and minced
1 red bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
1 small zucchini, diced
2 tbsp (30 ml) olive oil
salt and freshly ground black pepper, to taste
2 tbsp (30 ml) walnut oil
1 tbsp (15 ml) fresh lemon juice
2 tsp (10 ml) liquid honey
2 tbsp (30 ml) chopped fresh basil
¼ tsp (1 ml) crushed red pepper flakes
GRILLED ROMAINE HEARTS:
3 Romaine hearts
2 tbsp (30 ml) olive oil
⅓ cup (75 ml) crumbled feta
extra-virgin olive oil
good-quality balsamic vinegar
salt and freshly ground black pepper
Instructions
- Preheat oven to 400 F (200 C). Position oven rack on top level. Lightly oil a large baking sheet and set aside.
- In a large bowl, combine onion, garlic, peppers and zucchini. Drizzle with 2 tbsp (30 ml) oil and sprinkle with a little salt and freshly ground black pepper. Toss to evenly coat and spread out on prepared baking sheet.
- Bake on top rack for 20 to 30 minutes. Stir occasionally for even roasting. (Careful when opening oven as escaping steam from roasting vegetables can scald.)
- When done as preferred, transfer vegetables to large bowl and stir in walnut oil, lemon juice, honey, basil and pepper flakes. Can be made a day ahead and refrigerated. Bring to room temperature before using.
- Cut Romaine hearts in half, lengthwise. Brush cut sides with olive oil.
- Preheat barbecue grill to medium-high. (Alternatively heat cast iron grill pan over medium-high heat and brush with oil.)
- Place Romaine hearts cut-side down on grill and cook, turning once, until charred and slightly wilted, about 3 minutes depending on heat. Transfer cut-side up to a serving platter. Scatter Roasted Vegetable Salad over top, dividing evenly among Romaine hearts.
- Sprinkle with crumbled feta and drizzle with extra-virgin olive oil, balsamic vinegar and generous grindings of salt and pepper.