Pepper, Onion, and Eggplant Salad

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3 tablespoons olive oil
1 1/2 pounds eggplants, small, cut in half lengthwise
1 large onion, unpeeled and halved
1 cup roasted red peppers, cut into thin strips
1 cup roasted yellow pepper, cut into thin strips
1/2 teaspoon garlic, minced
1 tablespoon parsley, chopped fresh
1 tablespoon capers, drained
1 1/2 tablespoons balsamic vinegar
1 tablespoon green olives, pitted and sliced

Preheat the oven to 400°F.

Lightly oil a baking sheet, and place the eggplant and onion on it. Roast until tender, about 30 minutes. Remove eggplant and onion and allow to cool. When cool, cut the eggplant into thin strips; peel and dice the onion. Toss the cut vegetables with roasted red and yellow peppers, garlic, parsley, capers, vinegar, and olives. Adjust seasoning to taste. Serve warm or chilled.

Number of Serving: 4

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