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Mediterranean Roasted Vegetable Salad

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Photo: Dana Treat


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Ingredients for 10 servings

1 1/2 lb eggplant, cut into 1 inch chunks

2 large red onions, cut into 1 inch chunks

2 lb red-skinned potatoes, cut into 1 inch chunks

2 large red peppers, cut into 1 inch chunks

4 x zucchini, halved lengthwise, cut into 1 inch chunks

olive oil

2 tbsp dijon mustard

2 tbsp balsamic vinegar

3/4 cup chopped basil

2 heads raddichio, cut into 1 1/2 inch chunks

1/5 oz package arugula

1 1/2 cup coarsely grated or shaved Pecorino romano cheese

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