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Roasted Eggplant Pepper And Onion Salad Recipe
|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|
|Chopped parsley||2 Tablespoon|
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
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.