Roasted vegetable salad (Low-cholesterol)(Vegetarian)

 

          This Roasted Vegetable Salad is especially flavorful when the vegetables are grilled over charcoal. Add thin slices of mozzarella cheese or grilled chicken breasts to create a main-dish salad.

Makes 6 servings

• Half loaf French or Italian bread, diagonally sliced into ¼-inch-thick slices
• 1 clove garlic, halved
• ¼ cup olive oil
• One-third cup red wine vinegar
• ¾ teaspoon leaf oregano, crumbled
• ¼ teaspoon salt
• 2 sweet redand yellow peppers, cored, seeded and cut into ¾-inch-thick slices
• 1 large Spanish onion, thinly sliced
• 1 eggplant (about 1 pound), thinly sliced and each slice cut into thirds
• 1 medium-size zucchini, thinly sliced
• 1 bunch arugula

1. Preheat oven to 350F.
2. Toast bread on baking sheet in preheated oven for 15 minutes until golden.
3. Increase oven temperature to broil.
4. Rub warm toasts with garlic halves, set toasts aside ; finely chopped garlic.
5. Stir together oil, vinegar, oregano, salt and chopped garlic in small bowl.
6. Arrange peppers in single layer on broiler-pan rack ; brush with some of the oil mixture.
7. Broil peppers, turning and brushing peppers with some of the oil mixture occasionally, until browned and tender, 10 to 15 minutes ; remove peppers to large bowl.
8. Place onion on broiler-pan rack ; brush with some of the oil mixture.
9. Broil, turning and brushing with some of the oil mixture once, until browned and tender, about 10 minutes ; remove onion to bowl with peppers.
10. Repeat with eggplant and zucchini, broiling each until browned and tender, 3 to 5 minutes, turning and brushing with some of the oil mixture ; add to bowl with vegetables and gently toss.
11. To serve, arrange arugula abd bread toasts on platter, drizzle with some of the remaining oil mixture ; top with roasted vegetables and drizzle with any remaining oil mixture.

BON APPÉTIT