Sheet Pan Mediterranean Summer Salad
At last, I picked the first batch of tomatoes, summer squash, eggplant and basil and used them to make this simple sheet pan salad. Best to make it early in the day to allow all the flavors to mingle.
Ingredients
- Dressing
- 2 cloves garlic finely minced
- 2tbsp extra virgin olive oil
- 2tbsp white balsamic vinegar
- salt to taste
- handful basil leaves, shredded
- Entree
- 1/3 cup extra virgin olive oil
- 2tsbp dried oregano
- 1tsp salt
- 1/2tsp pepper
- 1 small summer squash, cut into thin slices
- 1 small zucchini, cut into thin slices
- 1 small eggplant, cut into thin slices
- 1 cup halved cherry tomatoes or equivalent beef steak tomatoes, diced
Directions
- In a large plastic bag, combine the olive oil, oregano, salt and pepper. Add the summer squash, zucchini and eggplant. Seal the bag and shake it to evenly coat the vegetables.
- Arrange them in single layers on parchment lined baking sheets. Bake them in a 350F preheated oven for about 10-15 minutes or until they are soft. Set aside.
- In a rectangular casserole dish, combine the garlic, olive oil, vinegar and salt. Layer in the squash, zucchini, eggplant and spread the cut tomatoes on top.
- Cover the dish with plastic wrap and allow it to sit for several hours at room temperature.
- When ready to serve, spoon the collected juices over the salad. Add salt if needed and sprinkle with basil.
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