The Chew: Capri-Style Vegetable Salad Recipe

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The Chew: Capri-Style Vegetable Salad

After learning more about a New York school that is teaching culinary arts to children, Mario Batali was inspired to make a fresh recipe of his own. He wanted to make a healthy and tasty lunch that he claims is delicious yet filling enough to help you stay focused. His Capri-Style Vegetable Salad is great just as he made it, but Mario suggested that you visit your farmer’s market and select whatever vegetables look good and appeal to you. Whether you follow the recipe or switch things up, this is one delicious way to get your vegetables!

To get the recipe, click next page.

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The Chew: Capri-Style Vegetable Salad Recipe Ingredients

The Chew: Capri-Style Vegetable Salad Recipe

Mario Batali prepared a Capri-Style Vegetable Salad that is filling and hearty enough to make a meal all its own. (thecampbells / Flickr)

  • 2 red bell peppers – seeded, quartered
  • 12 baby zucchini with flowers or 4 small zucchini – cut lengthwise in half
  • 6 scallions – root ends removed
  • 2 tbsp olive oil
  • 1 tsp red pepper flakes
  • 2 small Japanese or Italian eggplants – stem-end removed, cut lengthwise into quarters
  • 2 yellow bell peppers – seeded, quartered
  • 2 medium red onions – peeled, cut into 3/4-inch thick slices
  • 12 spears pencil asparagus – woody ends removed
  • kosher salt and freshly ground black pepper

For the Vinaigrette:

  • 3 cloves garlic – peeled, minced
  • 1 tsp dried oregano – crumbled
  • 1 tsp dry mustard
  • 1/2 orange – zested and juiced, divided
  • 1/4 C red wine vinegar
  • 1 tsp ground cumin
  • 1/2 C oil
  • 12 basil leaves

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The Chew: Capri-Style Vegetable Salad Recipe Directions

  1. Preheat the grill, grill pan, or griddle to medium-high heat
  2. In a large bowl, add the prepared vegetables and season with salt, pepper, and chili flakes, then drizzle with olive oil and toss until evenly coated
  3. Put the veggies on the grill, cooking in batches if needed, turning once or twice until tender and charred (the eggplant will take 8-10 minutes, the peppers 10-12 minutes, onions and scallions 4-6 minutes, zucchini 6-8 minutes, and the asparagus 5-7 minutes)
  4. Remove each veggie from the grill as it finishes cooking, and place on a baking sheet
  5. In a small bowl, add the garlic, vinegar, cumin, oregano, olive oil, mustard, and the orange zest and juice, then whisk
  6. Arrange the veggies on a large serving platter then top with half the basil leaves
  7. Slice the rest of the basil thin, then add it to the vinaigrette
  8. Drizzle the veggies with the vinaigrette
  9. Serve warm or at room temperature

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