Description
Mediterranean-inspired Roasted Squash Salad elevates winter produce with tangy orange and creamy feta cheese. Fresh herbs and caramelized squash create a harmonious blend of sweet, salty, and earthy flavors you’ll crave throughout the season.
Ingredients
Scale
Main Ingredients:
- 1 medium eggplant, peeled and diced into 1-inch cubes
- 20 ounces (1 pound) tomatoes on the vine
- 1 medium red onion, diced
- 1 medium carrot, peeled and diced
- 1 medium zucchini, diced
- 1/2 cup red lentils, rinsed
- 6 cups vegetable broth
Herbs and Seasonings:
- 8 leaves fresh basil (plus more for garnish)
- 57 sprigs fresh thyme
- 1 1/2 tablespoons Trader Joe’s Aglio Olio seasoning blend
- Salt and pepper, to taste
Additional Ingredients:
- 1/4 cup olive oil (plus more as needed)
- 1 large head of garlic
- 1 Trader Joe’s Toscano Cheese with Black Pepper, for garnish (optional but highly recommended)
Instructions
- Preheat the oven to 425°F and prepare a parchment-lined baking sheet for roasting vegetables.
- Toss eggplant with olive oil, salt, and pepper, then spread evenly on the baking sheet.
- Place whole tomatoes and halved garlic on the same sheet, drizzle with additional olive oil, and season with salt and pepper.
- Roast vegetables for 20-25 minutes until eggplant develops a slight char and tomatoes become blistered.
- Transfer roasted tomatoes to a blender, squeeze out garlic cloves, and add fresh basil to create a smooth sauce.
- Heat olive oil in a large pot and sauté diced onion, carrots, zucchini, Aglio Olio seasoning, and thyme until onions soften.
- Incorporate tomato puree, roasted eggplant, rinsed lentils, and vegetable broth into the pot.
- Bring the mixture to a boil, then reduce heat and simmer for 30 minutes, stirring occasionally until lentils are completely softened.
- Remove thyme sprigs from the pot before serving.
- Garnish each serving with a drizzle of olive oil, fresh basil, a sprinkle of Aglio Olio seasoning, and freshly grated Toscano cheese.
- Serve hot and savor the rich, roasted flavors.
Notes
- Optimize roasting by ensuring vegetables are spread in a single layer to achieve even caramelization and prevent steaming.
- Use high-quality extra virgin olive oil for enhanced flavor and better roasting results.
- Select ripe, firm eggplants without soft spots to guarantee the best texture and taste.
- Adjust cooking time based on vegetable size and oven variations to prevent overcooking or burning.
- Experiment with different herbs like oregano or rosemary to customize the flavor profile.
- Consider using a non-stick silicone mat instead of parchment paper for more sustainable roasting.
- For a vegan version, replace Toscano cheese with nutritional yeast or dairy-free cheese alternatives.
- Allow roasted vegetables to cool slightly before blending to prevent steam buildup and potential splattering.
- Rinse lentils thoroughly to remove any debris and reduce potential digestive discomfort.
- Store leftover soup in airtight containers for up to 4 days, reheating gently to maintain texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Lunch, Appetizer
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 6
- Calories: 280
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 9 g
- Protein: 8 g
- Cholesterol: 5 mg