Moroccan Cafe Salad

Ingredients

• 2 zucchini
• 2 small eggplants
• 2 parsnips
• 2 tablespoons olive oil
• 1 tablespoon fresh thyme sprig
• sea salt
• fresh ground black pepper
• 8 ounces cherry tomatoes or grape tomatoes
• 1 head frisee
• 1 tablespoon pine nuts, toasted

Dressing

• 1 pinch saffron thread (about 20)
• 1 tablespoon raisins
• 2 tablespoons extra virgin olive oil
• 1 tablespoon red wine vinegar or balsamic vinegar
• 1 teaspoon Dijon mustard or whole grain mustard

Directions

1. 1

   Preheat the oven to 400*F.

2. 2

   Put the saffron and raisins in 2 tbs. boiling water and set aside to soak.

3. 3

   Trim the zucchini, eggplants, and parsnips, and quarter lengthwise. Toss in the olive oil along with the thyme, salt, and pepper. Place all in a roasting pan.

4. 4

   Roast for 30 minutes.

5. 5

   Toss the vegetables, add the cherry tomatoes and roast until the vegetables are slightly scorched and soft, about 10 minutes more. Let cool for 10 minutes.

6. 6

   To make the dressing:.

7. 7

   Whisk olive oil, vinegar, mustard, salt and pepper in a large bowl with the saffron, raisins, and soaking water.

8. 8

   Trim the frisee and tear the leaves in half. Toss the leaves in half the dressing and arrange in serving bowls.

9. 9

   Toss the warm vegetables and cherry tomatoes in the remaining dressing and arrange over the top of the frisee. Sprinkle the toasted pine nuts over each salad and serve. Enjoy!