Roast Pumpkin, Tomato and Aubergine Salad

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* Exported from MasterCook *

 

Roast Pumpkin, Tomato and Aubergine Salad

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Food3 Food Network Daily

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 slices pumpkin -- each about 2cm thick

1 aubergine -- quartered lengthways

2 large marmande tomatoes -- halved

6 elephant garlic cloves -- unpeeled (up to 8)

salt and freshly ground pepper

6 basil leaves -- turn in half (up to

sugar

olive oil

basil leaves -- to garnish

olive oil bread -- to serve

***DRESSING***

6 tablespoons extra virgin olive oil

1 tablespoon balsamic or sherry vinegar

1 teaspoon Dijon mustard

1 pinch salt

1 teaspoon fresh young lovage leaves -- chopped or 1tbsp fre

parsley -- chopped

 

Heat the oven to 220C/425F/gas 7. Arrange the prepared vegetables with the

garlic in a roasting tin, then season with salt and pepper.

 

Put the basil leaves into the flesh of the tomatoes, then scatter over a

little sugar. Drizzle everything with olive oil, then roast at the top of

the oven for 40-45 minutes, until the vegetables are just starting to

blacken. (Check after 30 minutes and remove the tomatoes if they are already

soft).

 

Allow the vegetables to cool slightly, then cut the pumpkin away from the

skin. Leave for 10 minutes, if you intend to serve the salad warm, or until

completely cold.

 

Prepare the dressing by blending all the ingredients together and season

with salt, pepper and sugar to taste.

 

Peel the garlic, then arrange the vegetables on serving plates. Pour the

dressing over and then add a little fresh basil to each helping. Serve

immediately with plenty of olive oil bread.

 

Source:

" Carlton Food Network http://www.cfn.co.uk/ "

Copyright:

" © Copyright 1996 - SelecTV Cable Limited. All rights reserved. "

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Per Serving (excluding unknown items): 290 Calories; 21g Fat (60.4% calories

from fat); 4g Protein; 26g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol;

61mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 2 Vegetable; 4 Fat; 0

Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0