Roasted Eggplant and Red Pepper Salad

2 small eggplants, cut into 1-inch pieces
2 red peppers, seeded and cut into 1-inch pieces
1 large red onion, cut into 1-inch pieces
1 cup olive oil
1 tablespoon salt
2 teaspoons black pepper
1 teaspoon cumin
1/2 cup balsamic vinegar
1 bunch green onions, chopped
4 ounces soft goat cheese (like montrachet), broken into crumbles

Toss the eggplant, peppers, red peppers and seasonings together with the oil and vinegar and roast on a shallow pan in a single layer at 350 Degrees F for approximately 20 minutes, stirring occasionally, until the eggplant is soft and beginning to brown at the edges. Remove from the pan, and allow to come to room temperature. Mix in the green onions, and divide onto salad plates. Sprinkle with the goat cheese.



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