Roasted Eggplant and White Bean Salad

1 tablespoon olive oil
3/4 pound eggplant, peeled and cut into 1 inch cubes
1 large red bell pepper, seeded and cut into 1 inch squares
1 onion, cut into 1 inch cubes
2 cloves garlic, halved
1-1/2 cups canned peeled tomatoes, drained and cut into 1 inch pieces
1/4 cup fresh parsley, chopped
1 teaspoon oregano, crushed
1/4 teaspoon salt
1/8 teaspoon pepper
1 pound canned white kidney beans, drained
3 tablespoons red wine vinegar
4 romaine lettuce leaves

Preheat oven to 450°F.

Pour oil into a large jelly roll pan. Add next 4 ingredients. Toss to coat with oil. Roast vegetables 35 minutes, stirring every 10 minutes, until tender. Add tomato, parsley, oregano and salt and pepper to taste. Stir and bake another 10 minutes. Remove from oven, set aside to cool slightly. Stir in beans and vinegar. Serve mixture on lettuce leaves.



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