An Elevated Shabbos Nachamu

 

Recipes by Pessi Piller

Prep by  Shaindy Sturman

Styling and photography by Chay Berger

Roasted Vegetable Salad with Pesto Dressing

 

Anything pesto is an instant favorite in my books.

Yield: 4–6 servings

Ingredients:

 

Salad:

1 zucchini, cut into half moons

1 red bell pepper, cut into strips

1 yellow bell pepper, cut into strips

1 eggplant, cubed

10 oz. romaine lettuce, chopped

Oil for drizzling

Salt to taste

Black pepper to taste

 

Pesto dressing

¼ cup pine nuts

2 cloves garlic

¼ teaspoon kosher salt, plus more to taste

¼ teaspoon freshly ground pepper, plus more  to taste

2 cups lightly packed fresh basil leaves

1 cup olive oil

1½ teaspoons fresh lemon juice

 

 

 

Directions:

 

Preheat the oven to 400˚F.

Place eggplant and zucchini onto a baking sheet. Drizzle with oil and sprinkle on salt and pepper. Roast for 20–25 minutes until soft and edges are browning.

Place peppers on another baking sheet, drizzle with olive oil, and roast for 10 –15 minutes until soft and edges are browned. Allow vegetables to cool.

To prepare the dressing, combine pine nuts, garlic, salt, pepper, and basil in a food processor fitted with the S-blade. While the food processor is running, slowly drizzle in the oil through the feed tube. Blend until smooth.

Place lettuce onto a platter. Line vegetables over the lettuce. Drizzle pesto dressing on top. Serve warm or at room temperature.