Roasted Eggplant and Bell Pepper Salad recipe

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Ingredients

2 tablespoons olive oil
1 medium onion, sliced
1 large eggplant, cut into chunks
1 large orange bell pepper, cut into chunks
1 large tomato, sliced
2 cloves garlic, minced, or more to taste
1 tablespoon minced parsley, or to taste
salt and ground black pepper to taste

Nutrition Info

133.4 calories
carbohydrate: 17.2 g
cholesterol: : -
fat: 7.3 g
fiber: 7.2 g
protein: 3 g
saturatedFat: 1 g
servingSize: -
sodium: 47.3 mg
sugar: 7.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add onion and saute until browned, 5 to 7 minutes. Transfer to a plate. Add remaining olive oil to the skillet, add eggplant and bell pepper. Saute until starting to soften, about 5 minutes. Add tomato, garlic, parsley, salt, and pepper, cook 2 to 3 minutes more. Return sauteed onion to the skillet. Adjust seasonings if necessary. Transfer eggplant mixture to a baking pan.

  3. Bake in the preheated oven for 30 minutes. Cool before serving, about 1 hour.

Recipe Yield

4 servings

Recipe Note

This chilled roasted eggplant and bell pepper salad is a great side dish or an appetizer in the summer. Perfect for parties;just add a bowl of tortilla chips next to it. You can also serve this hot with grilled chicken or fish. Either way, it's delicious! Garnish with dill or parsley.

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