Roasted Eggplant and Bell Pepper Salad 🍆

[Mui]

Hey everyone! Yesterday, I decided to try something light and flavorful, and this roasted eggplant and bell pepper salad really hit the spot. It's super simple to make, and the veggies come out perfectly tender with a nice, roasted flavor. I love how versatile it is—you can serve it warm, at room temp, or even chilled. So if you're looking for a healthy side or a light main dish, this recipe is a total winner!

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

Directions:

1. Preheat your oven to 350°F (175°C).
2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced onion and cook, stirring, until browned—about 5 to 7 minutes. Once done, transfer it to a plate.
3. Add the remaining olive oil to the skillet and toss in the eggplant and bell pepper. Cook, stirring, until they soften up, which should take about 5 minutes.
4. Stir in the tomato, garlic, parsley, salt, and pepper, and cook for another 2 to 3 minutes. Return the onion to the skillet, and adjust the seasoning if needed.
5. Transfer everything to a baking pan and bake for 30 minutes.
6. Let it cool for about an hour. You can serve it at room temperature or pop it in the fridge and serve it chilled later.

Seriously, this salad turned out so good! It’s light but satisfying, and I loved how easy it was to throw together. Perfect for a quick side dish or meal prep. ​

 

[itsmepat]

Hey everyone! Yesterday, I decided to try something light and flavorful, and this roasted eggplant and bell pepper salad really hit the spot. It's super simple to make, and the veggies come out perfectly tender with a nice, roasted flavor. I love how versatile it is—you can serve it warm, at room temp, or even chilled. So if you're looking for a healthy side or a light main dish, this recipe is a total winner!

View attachment 6201
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

Directions:

1. Preheat your oven to 350°F (175°C).
2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced onion and cook, stirring, until browned—about 5 to 7 minutes. Once done, transfer it to a plate.
3. Add the remaining olive oil to the skillet and toss in the eggplant and bell pepper. Cook, stirring, until they soften up, which should take about 5 minutes.
4. Stir in the tomato, garlic, parsley, salt, and pepper, and cook for another 2 to 3 minutes. Return the onion to the skillet, and adjust the seasoning if needed.
5. Transfer everything to a baking pan and bake for 30 minutes.
6. Let it cool for about an hour. You can serve it at room temperature or pop it in the fridge and serve it chilled later.

Seriously, this salad turned out so good! It’s light but satisfying, and I loved how easy it was to throw together. Perfect for a quick side dish or meal prep. ​

Roasted Eggplant and Bell Pepper Salad looks absolutely vibrant! The combination of roasted veggies sounds so tasty and full of flavor. I love how healthy and colorful this dish is, perfect for any meal. I can’t wait to try making this salad at home!