Roasted Eggplant and Bell Pepper Salad







A recipe allowed in a / / / diet.

What do you need to make a nice, savory salad? Just a few veggies, roasted into the oven. We've thought of eggplant, bell pepper, and we've mixed them with a delicious balsamic dressing, flavored with a touch of garlic.

Nutritional Chart

Calories: 131 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 4 g
  • 3 g
  • 25 g

Ingredients Needed for Roasted Eggplant and Bell Pepper Salad

1 large eggplant
1 red bell pepper, sliced
1 orange bell pepper, sliced
1 tablespoon olive oil
2 tablespoons of balsamic vinegar
2 tablespoons of white wine vinegar
2 garlic cloves, sliced

How to Make Roasted Eggplant and Bell Pepper Salad

  1. Preheat the oven to 360 degrees F/180 degrees C.
  2. Slice the eggplant into round slices, around 0.5 inches (1.2 cm) thick.
  3. Line a baking tray with parchment paper.
  4. Lay the eggplant and bell pepper slices in the tray. Season with salt and drizzle the veggies with olive oil.
  5. Slide the tray into the oven for the next 35 minutes.
  6. Add the balsamic and white wine vinegar in a small bowl. Season with salt, pepper, and mix.
  7. Add the sliced veggies in a large bowl. Add the garlic cloves and dressing.
  8. Mix everything until smooth.

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