Robin Mcpherson
@robinnosrehpcm
Roasted Eggplant Bell Pepper Salad
A vibrant and flavorful roasted salad featuring eggplant, bell peppers, and tomatoes, perfect for a light meal or side dish. This dish is not only delicious but also packed with nutrients, making it a great addition to any table.
Details
- Cuisine:mediterranean
- Diet:vegetarian
- Difficulty:medium
- Estimated Cost:N/A
- Ingredients:9
- Views:5
Recipe Information
- Prep time30 min.
- Cook time30 min.
- Total time60 min.
- Servings4
Ingredients
- 2 tablespoons
- 1 medium, sliced
- 1 large, cut into chunks
- 1 large, cut into chunks
- 1 large, sliced
- 2 cloves, minced
- 1 tablespoon, minced
- to taste
- to taste
Cooking Instructions
Follow our step-by-step guide on how to make Roasted Eggplant Bell Pepper Salad.
Step 1
Begin by preheating your oven to a cozy 350°F (175°C).
Step 2
In a spacious skillet, warm 1 tablespoon of olive oil over medium-high heat.
Step 3
Toss in the sliced onion and sauté until it turns a lovely golden brown, which should take about 5 to 7 minutes.
Step 4
Once perfectly caramelized, set the onion aside on a plate.
Step 5
In the same skillet, add another tablespoon of olive oil, then introduce the diced eggplant and vibrant orange bell pepper.
Step 6
Stir and cook until they soften, roughly 5 minutes.
Step 7
Next, bring in the sliced tomato, minced garlic, fresh parsley, salt, and pepper.
Step 8
Allow this colorful medley to cook for an additional 2 to 3 minutes, letting the flavors harmonize beautifully.
Step 9
Reintroduce the sautéed onion to the skillet, mixing everything together and adjusting the seasonings to suit your taste.
Step 10
Transfer this delightful mixture into a baking pan and let it bake in the preheated oven for 30 minutes.
Step 11
Once baked to perfection, let the dish cool for about an hour.
Step 12
You can serve it at room temperature or chill it in the refrigerator for a refreshing twist.
Step 13
Enjoy this vibrant salad that captures the essence of summer in every bite!.