Description
A delightful salad featuring roasted eggplants, fresh veggies, and a zesty dressing.
Ingredients
2 medium-sized eggplants, sliced
1 red bell pepper, diced
1 zucchini, sliced
1 cup cherry tomatoes, halved
2 tbsp olive oil
Salt and pepper to taste
1 tbsp balsamic vinegar
1/4 cup crumbled feta cheese
Fresh basil leaves
Optional: 1/4 cup toasted pine nuts
Instructions
Preheat oven to 400°F (200°C).
Arrange eggplant slices on a baking sheet, drizzle with olive oil, and season with salt and pepper.
Roast for 20 minutes until golden.
Toss diced red bell pepper, zucchini, and cherry tomatoes with olive oil, salt, and pepper.
Add these to the baking sheet and roast for an additional 15 minutes.
Transfer to a large bowl and stir in balsamic vinegar, crumbled feta, and fresh basil.
Serve topped with optional toasted pine nuts.
Notes
Use quality extra-virgin olive oil for the best results.
Serve immediately or store in the fridge for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Calories: 200
- Fat: 15g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 10mg
Keywords: eggplant salad, roasted vegetable salad, Mediterranean dish