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Roasted Eggplant Pepper And Onion Salad

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  Eggplants 3 Small, cut in half lengthwise
  Sweet red peppers 2 Large
  Green pepper 1 Large
  Onions 2 Small, unpeeled and halved
  Extra virgin olive oil 1 Tablespoon
  White wine vinegar 1 Tablespoon
  Balsamic vinegar 1 1⁄2 Teaspoon
  Minced garlic 1 Teaspoon
  Drained capers 3⁄4 Teaspoon
  Salt To Taste
  Chopped parsley 2 Tablespoon

Coat a baking sheet with no-stick spray.
Place the eggplants, red peppers, green pepper and onions on the prepared sheet.
Roast at 400° turning the vegetables once, for 20 to 30 minutes, or until they are soft and beginning to brown.
Wrap the red peppers and green pepper in damp paper towels and allow to cool for about 5 minutes.
Peel, halve, remove the seeds and stems and cut into 1" strips.
Cut the eggplants into 1" strips.
Peel and dice the onions.
In a large bowl, whisk together the oil, wine vinegar, balsamic vinegar, garlic and capers.
Add the roasted vegetables and gently toss to coat.
Add salt and black pepper to taste.
Sprinkle with the parsley.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 632 Calories from Fat 169

% Daily Value*

Total Fat 18 g28.4%

Saturated Fat 1.7 g8.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 484.9 mg20.2%

Total Carbohydrates 113 g37.6%

Dietary Fiber 49.3 g197.4%

Sugars 51.5 g

Protein 19 g37.5%

Vitamin A 228% Vitamin C 917.6%

Calcium 25.4% Iron 37.8%

*Based on a 2000 Calorie diet

Roasted Eggplant Pepper And Onion Salad Recipe