How to Make Roasted Eggplant and Bell Pepper Salad - A Step-by-Step Guide

Roasted eggplant and bell pepper salad is a delicious and healthy dish that makes the perfect side dish or light meal. This salad is filled with smoky and savory flavors from the roasted vegetables, and it's a great way to enjoy the bounty of summer produce. The combination of tender eggplant and sweet bell peppers is a match made in heaven, and when combined with a tangy vinaigrette, it's sure to please everyone at the table.

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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

Information

  • Prep Time: 25 mins
  • Cook Time: 30 mins
  • Additional Time: 1 hr
  • Total Time: 1 hr 55 mins
  • Servings: 4

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat 1 tablespoon oil in a large skillet over medium-high heat. Add onion and cook, stirring, until browned, 5 to 7 minutes. Transfer to a plate.
  • Add remaining olive oil to the skillet; add eggplant and bell pepper. Cook, stirring, until softened, about 5 minutes. Add tomato, garlic, parsley, salt, and pepper; cook 2 to 3 minutes more. Return onion to the skillet. Adjust seasonings if necessary.
  • Transfer eggplant mixture to a baking pan. Bake in the preheated oven for 30 minutes.
  • Cool 1 hour; serve at room temperature or refrigerate and serve chilled.
  • Nutrition

    133 cal.

    • Total Fat: 7g
    • Saturated Fat: 1g
    • Sodium: 47mg
    • Total Carbohydrate: 17g
    • Dietary Fiber: 7g
    • Total Sugars: 7g
    • Protein: 3g
    • Vitamin C: 89mg
    • Calcium: 35mg
    • Iron: 1mg
    • Potassium: 638mg