Roasted Eggplant and Bell pepper salad

Author:
Publish date:
Social count:
0

what would a festive meal be without some salads, i do so many eggplant ones but this is one of my absolute favs, tangy and delish, it keeps well in the frige for at least a week.

  • Duration
  • Cook Time
  • Prep Time
  • ServingsServings

Ingredients

  • 2 large eggplants
  • 6 red bell peppers
  • olive oil for roasting
  • 6-10 garlic cloves peeled and sliced thin
  • 4 tablespoons viniger
  • 1 tablespoon sugar
  • Salt and pepper

Preparation

Preparation

1 pre heat oven to 350 degrees farenheight
2 "zebra" peel the eggplants (peel leaving a strip of skin in between each peel) and cube, (remeber roasted veggies shrink so not too small) slice the bell peppers to be similar sizes.
3 toss the veggies on a baking sheet with some olive oil salt and pepper, roast for 45 min or until soft.
4 let cool, then throw all the veggies in a mixing bowl add the viniger sugar and sliced garlic, stir and enjoy.

Special instructions

what would a festive meal be without some salads, i do so many eggplant ones but this is one of my absolute favs, tangy and delish, it keeps well in the frige for at least a week.

Source:

my kitchen