Can I serve this salad warm or cold?

It is designed to be served at room temperature, but it also tastes good slightly warm. If you chill it, let it sit out briefly before serving so the olive oil and balsamic flavor come through.

Can I substitute other vegetables?

Yes. Zucchini, summer squash, red onion, or bell peppers would all work well. Keep the pieces similar in size so they roast evenly.

How do I prevent the vegetables from steaming instead of roasting?

Use a foil-lined pan and spread the squash and eggplant in a single layer with space between pieces. If the pan is crowded, roast in batches.

Can I make this ahead of time?

Yes. Roast the vegetables ahead, cool them, and refrigerate. Toss with tomatoes, basil, herbs, and balsamic shortly before serving for the best texture and flavor.

What can I use instead of The Spice House House Blend Herbs?

Any savory herb blend will work, such as an Italian-style seasoning or a mix of thyme, oregano, and basil. Add it gradually and taste as you go.

How long will leftovers keep?

Stored in an airtight container in the refrigerator, leftovers should keep for about 3 days. The tomatoes and basil are best added close to serving time if possible.

Recipes

Farmer’s Market Roasted Vegetable Salad

Name: Farmer’s Market Roasted Vegetable Salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 1 pint medium pattypan squash, quartered; 2 medium Turkish or other eggplant, cut into 1 inch cubes; 1 pint heirlom cherry tomatoes, assorted shapes and colors, halved; 6 fresh basil leaves, chiffonade; to taste, The Spice House House Blend Herbs; to taste, aged balsamic vinegar; to taste, extra virgin olive oil; to taste, fleur de sel; to taste, The Spice House fresh ground pepper