Roasted Vegetable and Shrimp Salad
1 eggplant, cut into 1-inch cubes
1 large head of cauliflower, cut into florets
2 tomatoes, cut into 8 slices each
2 large red peppers, cut into 1-inch cubes
1 pound shrimp
1/2 tablespoon garlic, minced
1 bunch Swiss chard, rinsed well, stalks removed,
and cut into 1-inch strips
2 tablespoons capers
1/2 cup fresh herbs (mint, oregano, and thyme are
3-4 white anchovies, roughly chopped (“These are
optional, but I love them,” Henslee says.)
Thinly sliced white onion for garnish
Preheat the oven to 425.
Place the eggplant in a colander and lightly sprinkle with salt. Set colander in a clean sink. The salt will help draw out some of the eggplant’s moisture. Let stand for at least 20 minutes.
While the eggplant rests, place the cauliflower in a bowl and drizzle with olive oil and balsamic vinegar, just enough to lightly coat. Lay the cauliflower out on a baking sheet and sprinkle with salt and pepper.
Place the baking sheet in the oven. Repeat this procedure with the tomatoes and red pepper. Pat the eggplant dry and toss with olive oil and balsamic, and roast with the vegetables.
The cauliflower is ready when it takes on a deep golden brown, and it will take the longest to cook. Roast the tomatoes and red pepper until they are tender and slightly cooked down.
Season the shrimp (roast, sauté, or boil according to personal preference).
In a sauté pan, sweat the garlic. Add the Swiss chard and lightly cook until it just begins to wilt. Turn off the heat.
Place the capers and fresh herbs (and anchovies, if you’re using them) in a bowl large enough to hold all ingredients. As the vegetables are ready, toss them in the bowl with the Swiss chard and shrimp.
Once everything is in, dress with a little fresh lemon juice. Garnish with the onion and serve.