Easy Roasted Eggplant and Bell Pepper Salad Recipe

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, sliced
• 1 large eggplant, cut into chunks
• 1 large orange bell pepper, cut into chunks
• 1 large tomato, sliced
• 2 cloves garlic, minced, or more to taste
• 1 tablespoon minced parsley, or to taste
• salt and ground black pepper to taste

Instructions

1. Preheat your oven to 350°F (175°C) for roasting the vegetables.
2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chopped onion and cook, stirring occasionally, until nicely browned, approximately 5-7 minutes. Transfer the browned onion to a plate.
3. Add the remaining olive oil to the same skillet. Add the diced eggplant and bell pepper. Cook, stirring frequently, until softened, about 5 minutes. Introduce the diced tomato, minced garlic, chopped parsley, salt, and pepper. Cook for an additional 2-3 minutes. Return the cooked onion to the skillet and mix well. Adjust seasonings to your preference.
4. Transfer the eggplant mixture evenly into a baking pan. Bake in the preheated oven for approximately 30 minutes, or until vegetables are tender.
5. Allow the salad to cool for 1 hour. Serve at room temperature, or refrigerate to serve chilled for a refreshing treat.

Nutrition

• Calories: 133 kcal
• Fat Content: 7 g
• Fiber Content: 7 g
• Sugar Content: 7 g
• Sodium Content: 47 mg
• Protein Content: 3 g
• Carbohydrate Content: 17 g
• Saturated Fat Content: 1 g
• Unsaturated Fat Content: 0 g