Marinated Summer Vegetables with Mozzarella and Herb Vinaigrette

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Yield: 6-8 servings       

¼ cup   Lemon juice
½ cup  Olive oil
2 Tbsp  Dijon mustard
2 tsp  Honey
1 small  Shallot, sliced
1 each  Garlic clove, sliced
1 Tbsp  Fresh oregano
2 Tbsp  Fresh thyme
To taste Kosher salt and freshly ground black pepper
1 Tbsp  Water
1 each  Japanese eggplant (about 6oz) cut on the diagonal
1 each  Yellow crookneck squash (about 6oz) cut on the diagonal
1 each  Zucchini (about 6oz) cut on the diagonal
½ lb  Asparagus
1 bunch  Radishes, cut in half if large (about 6oz)
1 each  Red bell pepper, stem removed, seeded and cut into sixths
As needed Pam or other food release spray
½ lb  Fresh mozzarella cheese, cut in 8 slices
2 Tbsp  Italian flat leaf parsley leaves

1. Preheat oven to 450 degrees and preheat two baking sheets. Combine lemon juice, oil, mustard, honey, shallot, garlic, oregano and thyme in a blender; puree until smooth. Season to taste with salt and pepper and add a little water to thin it out a bit.

2. Combine the eggplant, squash, zucchini, asparagus, radishes and pepper in a large mixing bowl. Cover with half of the marinade and mix well, being careful to coat each slice. Take the hot baking sheets out of the oven, spray with the Pam and carefully lay the vegetables out on the baking sheets. Season with salt and pepper and roast for about 5-10 minutes until vegetables are tender. Cool to room temperature.

3. Arrange the vegetables and cheese on a platter, alternating color and textures. Sprinkle with the parsley and serve the remaining marinade on the side.