Broiled Summer Salad.
Posted on February 18, 2011 by admin
Because I can smell summer. 
Broiled Summer Salad
½ pound mushrooms, chopped in half or in quarters
1 orange or yellow bell pepper cut in 1 inch pieces
1 large zucchini, chopped in 1 inch pieces
2 large fresh tomatoes, cut in chunks
1 cup cherry tomatoes
5-6 garlic cloves, skin on
Olive oil
1 teaspoon kosher salt
¼ teaspoon black pepper
Pinch red pepper flakes
Italian seasoning
1 large bunch basil leaves
Balsamic vinegar
Parmesan cheese
1. Place oven rack one-third or one half of the way down in the oven. Preheat to the broil setting*. Toss vegetables with oil, salt, pepper, and Italian seasoning.
2. Broil vegetables for 10 minutes. If after the 10 minutes, they are clearly done, remove from oven. If they could use a few more minutes, turn vegetables over with a spatula and broil for 5 minutes more. Watch it carefully to ensure it does not burn.
3. Toss with basil leaves, a splash of Balsamic vinegar, and top with shavings of Parmesan cheese.
*Boilers vary. As with any broiler recipe, you will need to adapt rack placement and cooking time to your own oven to ensure safety and success.
Source: http://blogs.babble.com/family-kitchen/2010/05/21/broiled-summer-vegetable-salad/.
