Roasted Eggplant Pepper And Onion Salad Recipe
Ingredients
| 3 small eggplants, cut in half lengthwise | ||
| 2 large sweet red peppers | ||
| Green pepper | 1 Large | |
| Onions | 2 Small, unpeeled | |
| Extra virgin olive oil | 1 Tablespoon | |
| White wine vinegar | 1 Tablespoon | |
| Balsamic vinegar | 1 1/2 Teaspoon | |
| Garlic | 1 Teaspoon, minced | |
| Capers | 3/4 Teaspoon, drained | |
| Black pepper salt | 1 To taste | |
| Parsley | 2 Tablespoon, chopped | |
Directions
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.
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.
Chef
