Receta Mediterranean Roasted Vegetable Salad

• 1 x Eggplant, cut lengthwise into 1-inch-wide slices (1 1/2-lb.) Extra virgin olive oil
• 2 lrg Red onions, cut into 1-inch pcs
• 2 lb Red-skinned potatoes, cut into 1 x 3/4-inch pcs
• 9 Tbsp. Extra virgin olive oil
• 2 lrg Red bell peppers, cut into 1 1/2-inch squares
• 4 x Zucchini, halved lengthwise, cut crosswise into 1 1/2-inch pcs
• 2 Tbsp. Dijon mustard
• 2 Tbsp. Balsamic vinegar
• 3/4 c. Minced fresh basil
• 2 x Heads radicchio, cut into 1 1/2-inch pcs
• 1 x 2 1/2 ounces arugula, cut into bite-size pcs
• 1 1/2 c. Coarsely grated Pecorino Romano cheese

Direcciones