Roasted Vegetable Salad & Fried Nabulsi Cheese
Roasted Vegetable Salad & Fried Nabulsi Cheese
Ingredients
- 2 small butternut
- 6 baby eggplants
- 1 Zuchinni
- 1/2 white onion
- 1 cup fresh parsley
- 1 sweet potato
- 2 ripe roma tomatoes
- 10 mint leaves
- 10 basil leaves
- 2 tbsp fresh tarragon
- 1 mild pepper
- 1 lemon zested
- 1/4 cup Nabulsi cheese
- olive oil
- salt
- Italian seasoning
Instructions
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Preheat oven to 425 degrees F. Place foil on baking sheets and line with parchment paper. Brush olive oil on parchment paper and sprinkle with salt. Lay out the zucchini and eggplant slices, and brush tops with more olive oil and sprinkle with salt. In another baking dish, line it again the same way. Place sweet potato and squash cubes in and sprinkle with salt, pepper, olive oil, and Italian seasoning. I sprinkle Italian seasoning to taste, I don't measure, just don't add too much (about 1/8 tsp. should be good).
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Place everything in the oven. Bake the eggplant and zucchini for 18 minutes, then remove, flip, and place back in for another 5-6 minutes until the eggplant starts to turn golden. The squash and zucchini will need to be stirred about halfway through, baking a total of about 20-25 minutes, or until al dente. I like for them to have a little bit of a bite, it makes the texture of the salad so much better, so be sure to test them around the 18-20 minute mark. Once all the vegetables are done roasting, remove and set aside to cool.
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Place all cooled vegetables in a large serving dish and top with freshly diced onion, parsley, herbs, tomato, peppers, zest, lemon juice, and sprinkle with salt. Drizzle a touch of olive oil in, I would say no more than 1/8 cup. Stir the salad to combine all the ingredients well.
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In a small saute pan, heat a drizzle of olive oil. Place the nabulsi cheese in the pan and fry for about 1-2 minutes until golden. Stir frequently after 30 seconds so the cheese doesn't burn. Then remove and top the salad and serve!! I love to serve this salad with grilled chicken and rice.