Total Time
1hr
Prep 20 mins
Cook 40 mins

Spears of roasted eggplant, zucchini and parsnips with a fruity saffron dressing served with feathery leaves of frisee and the crunch of pine nuts!

Ingredients Nutrition

Directions

  1. Preheat the oven to 400*F.
  2. Put the saffron and raisins in 2 tbs. boiling water and set aside to soak.
  3. Trim the zucchini, eggplants, and parsnips, and quarter lengthwise. Toss in the olive oil along with the thyme, salt, and pepper. Place all in a roasting pan.
  4. Roast for 30 minutes.
  5. Toss the vegetables, add the cherry tomatoes and roast until the vegetables are slightly scorched and soft, about 10 minutes more. Let cool for 10 minutes.
  6. To make the dressing:.
  7. Whisk olive oil, vinegar, mustard, salt and pepper in a large bowl with the saffron, raisins, and soaking water.
  8. Trim the frisee and tear the leaves in half. Toss the leaves in half the dressing and arrange in serving bowls.
  9. Toss the warm vegetables and cherry tomatoes in the remaining dressing and arrange over the top of the frisee. Sprinkle the toasted pine nuts over each salad and serve. Enjoy!
Most Helpful

3 5

This was okay and the first time I've ever had frisee, which I found a little bitter -- it may have been the head of frisee I had though. I also forgot the parsnips. Thanks for sharing!