Roasted Summer Vegetable and Chickpea Salad

A few weeks ago Austin brought home dinner from Saladelia, the Mediterranean deli down the street. I asked for a vegetable side sampler, which he picked using his best judgment. When he got home and I saw he'd brought me some eggplant salad I thought "Yup, he knows me well".  I love almost any (vegetarian) dish containing it, and this salad was no exception. Besides roasted eggplant, it had chickpeas, tomatoes, parsley abd some spices I didn't bother to try and identify. Simple but delicious.

So delicious in fact, that I couldn't get it out of my head. When I got some Japanese eggplant in my CSA box, I knew I'd use it to make a similar dish. The thing is, I'd also gotten some squash and purple onions that I had no plans for, so they found a home in the salad too.  If it had been up to me, I would have left the eggplant unpeeled (especially since mine had particularly thin skin) but Austin probably wouldn't have been too happy. He says he hates eggplant, but when probed admits that it's really the skin he has problems with.

Even he enjoyed the salad, though. It was delicious the night I made it, but even better the next day once all the flavors had a chance to marry. So, if you also have to put a dent in your seasonal veggie supply, you won't be disappointed if you give this at try. I'm always looking for new ideas for how to cook summer veggies, so if you have a favorite way of decimating your squash and eggplant stash, please share it with me.

Roasted Summer Vegetable and Chickpea Salad
Makes about 4 servings

• 1/2 lb eggplant, peeled, if you'd like, and chopped into about 3/4 inch cubes
• 1 lb summer squash, halved if the squash is large, then sliced into about 1/3 inch rounds
• 1 small red (or other) onion, chopped
• 5 tablespoons olive oil 
• 1 1/2 teaspoon salt
• 3/4 teaspoon black pepper
• 1 15 oz can chickpeas, rinsed and drained
• 1 15 oz can diced fire roasted tomatoes, drained 
• 1/2 cup packed chopped basil
• 1/3 cup packed chopped parsley
• 2 tablespoons balsamic vinegar

1. Preheat oven to 350 F / 175 C. Arrange the eggplant, squash and onion in a single layer on a greased, foil or parchment lined baking sheet. Drizzle the vegetables with 2 tablespoons of olive oil and season them with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Roast the vegetables for about 30 minutes or until they're tender and have started to brown in some places.

2. In a medium to large salad bowl, combine the chickpeas, fire roasted tomatoes, basil and parsley. Once the vegetables are roasted, add them to the bowl too. Drizzle the salad with the remaining 3 tablespoons of oil, 2 tablespoons of balsamic vinegar, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss until all they ingredients are evenly coated. Taste and adjust the seasoning if you think it's necessary. Refrigerate for at least one hour before serving. I know I say this often, but the world won't come to an end if you eat this room temperature (or even warm, if you're really hungry).