Imagine a dish that transforms humble vegetables into a culinary masterpiece that will make your taste buds dance with joy! This Roasted Bell Pepper Eggplant Salad isn't just another side dish – it's a Mediterranean-inspired journey of caramelized flavors, vibrant colors, and irresistible textures that will elevate your meal from ordinary to extraordinary. Whether you're a vegetarian looking for a show-stopping main course or a food lover seeking a spectacular side dish, this recipe promises to be your new obsession.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 2 large eggplants, diced
- 3 bell peppers, sliced
- 1/4 cup olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon balsamic vinegar
- Fresh basil for garnish
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper to prevent sticking and ease cleanup.
- Wash the eggplants and bell peppers thoroughly. Dice the eggplants into 1-inch cubes, ensuring relatively uniform size for even roasting. Slice the bell peppers into thin strips.
- Place the diced eggplant and sliced bell peppers in a large mixing bowl. Drizzle olive oil over the vegetables, then sprinkle salt and black pepper. Toss gently to ensure even coating of oil and seasonings.
- Spread the seasoned vegetables in a single layer on the prepared baking sheet. Ensure they are not overcrowded to allow proper roasting and caramelization.
- Roast in the preheated oven for 25-30 minutes, stirring halfway through to ensure even browning. Vegetables should be tender and have slightly crispy edges.
- Remove from oven and transfer roasted vegetables to a serving platter. Drizzle balsamic vinegar over the warm vegetables to add a tangy depth of flavor.
- Garnish with fresh basil leaves, torn or chopped, just before serving to add a bright, aromatic finish to the salad.
- Serve warm or at room temperature as a side dish or light vegetarian main course. Can be enjoyed immediately or refrigerated and served cold.
Tips
- Choose Fresh Vegetables: Select firm, glossy eggplants and brightly colored bell peppers for the best flavor and texture.
- Uniform Cutting: Dice vegetables into similar-sized pieces to ensure even roasting and consistent caramelization.
- Don't Overcrowd: Use a large baking sheet and spread vegetables in a single layer to allow proper roasting and prevent steaming.
- High Heat is Key: Roasting at 425°F creates those delicious caramelized edges that add depth to your salad.
- Balsamic Drizzle Trick: Add balsamic vinegar while vegetables are still warm to help them absorb the tangy flavor more effectively.
- Fresh Herb Magic: Use fresh basil just before serving to add a bright, aromatic finish that elevates the entire dish.
- Versatility Tip: This salad can be served warm, at room temperature, or chilled – making it perfect for meal prep and various occasions!
Nutrition Facts
Calories: 150kcal
Carbohydrates: 15g
Protein: 3g
Fat: 10g
Saturated Fat: g
Cholesterol: 0mg
