Recipe by Acerast
Here is a lovely vegetable salad that was shared with my dear SIL by a Danish cook. Loads of lovely vegetable in a balsamic vinaigrette served warm or at room temperature. Not "historical" Danish food but certainly what a contemporary Danish cook would share with guests.
Top Review by Jean R
This is a terrific vegetable salad. It reminds me of a dish I had when I was a young thing touring around Italy. In step 7 it says to bake "until the pepper skins are beginning to blacken." I took this as a clue that I could get rid of those darn skins all together right before serving. I halved the red peppers, removed the seeds and flattened them with my hand. I proceeded with the rest of the recipe. When the pan (I used a cookie sheet lined with aluminum foil) went into the oven I made sure the pepper halves were on top and skin side up. After the roasting was completed I pulled the skins off the peppers and chopped the flesh coarsley. I served the dish at room temperature. Thank you for posting!
- 4 medium red peppers (capsicums)
- 2 eggplants (aubergines)
- 2 medium onions
- 1 cup olive oil
- 4 sprigs thyme
- 4 garlic cloves, peeled
- 1 dash salt
- 1 dash pepper
- 4 plum tomatoes
- 4 ounces goat cheese, crumbled (optional)
- 2 tablespoons balsamic vinegar
- 1 lemon, juice of (about 1/4 cup juice)
- 3 tablespoons fresh basil, freshly chopped
- fresh thyme sprig (to garnish)
Directions See How It's Made
- Preheat oven to 425°F.
- Cut the peppers and discard the seeds.
- Halve the eggplants lengthwise and cut each into thick slices.
- Slice the onions into thin rounds.
- Place the laved peppers, eggplants and onions in a large roasting tin.
- Add olive oil, thyme, garlic, salt and pepper and combine well.
- Bake for 20-25 minutes, stirring occasionally, until the pepper skins are beginning to blacken.
- Meanwhile, quarter the plum tomatoes.
- Add the plum tomatoes and the goat cheese.
- Toss the vegetables and return to the oven for 10-15 minutes more.
- Remove the vegetables with a slotted spoon to a serving platter and keep warm.
- Drain any remaining juices into a saucepan and add the balsamic vinegar and lemon juice. Bring to a boil and boil for 1 minute.
- Cool slightly and add the basil.
- Place roasted vegetables on warm plates and spoon warm dressing over.
- Garnish with thyme sprigs.