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    Home » All Recipes

    Roasted Eggplant and Bell Pepper Salad

    Last updated on August 16, 2019. Originally posted on April 7, 2015 By Deb Delozier Leave a Comment

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    Roasted eggplant and colorful bell peppers makes a flavorful salad topping or filling for lettuce leaves in this Roasted Eggplant and Bell Pepper Salad

    Roasted eggplant salad

    I don’t know what it is about eggplants, but they are so appealing to me, especially lately. There is a  rich and earthy taste about them that I really enjoy.  They are also a heartier vegetable if you are looking for something a little more filling in the vegetable department.

    Every week I try to buy a package of organic bell peppers at Trader Joe’s. I love how they have 3 colors in one pack – red, orange and yellow. I then just buy a package of green bell peppers and there I have it – 4 colors of bell peppers! Besides being tasty, they just make food look so pretty. Do you like your food to have eye appeal too?

    Recently, I’ve  started to grow parsley and cilantro in large pots close to the house because I find that those are the herbs I use the most. They are both healthy, tasty and add such a nice accent to food. Do you grow any culinary herbs? I feel bad because when I buy bunches of parsley and/or cilantro, I rarely use the whole bunch before it goes bad so growing some in pots is a good solution for me.

    So let’s start here:

    Peeling eggplantHere, I’ve peeled my eggplant but I don’t think that’s absolutely necessary. Sometimes a little of the black peel looks nice and it tastes fine too. Make sure that your eggplant is firm to the touch and not spongy feeling.

    Next, I cubed my eggplant

    Eggplant cubes

     

     

     

     

    I then put my eggplant cubes in a bowl, added the seasonings and tossed it all together very well.

    Seasoned eggplant cubesThen I spread the seasoned eggplant on a parchment lined baking sheet and put it in the oven at 425 degrees. Make sure to check on it every 5 or 10 minutes to stir and then spread out again. Roasted eggplant is a nice variation.

    While your eggplant is roasting in the oven, start preparing your colorful peppers and other remaining ingredients.

    Chopped red bell pepper

     

     

     

     

    When the eggplant is done, it will look like this.

    Oven roasted eggplant

    I love to make this eggplant salad ahead and keep in my fridge for a quick go-to lunch at home to have with romaine leaves, or on a salad and it’s also really delicious with crackers. It’s a perfect lunch to take with you to work or school since it packs up easily. Keep this salad in a separate container and combine with your lettuce leaves, top your salad or eat with crackers when lunch time comes and bon appetite!

    Here is the recipe:

    Roasted eggplant salad
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    Eggplant and Multicolored Pepper Salad

    Delicious eggplant and bell pepper salad perfect for a lunch at home or to go
    Prep Time15 mins
    Cook Time30 mins
    Total Time45 mins
    Course: Salad
    Cuisine: American, Vegan
    Keyword: Roasted Eggplant
    Author: Deb Delozier | Vegelicious Kitchen

    Ingredients

    • 2 cups eggplant cubed
    • 1/2 cup red bell pepper chopped small
    • 1/4 cup orange bell pepper chopped small
    • 2 1/2 T green bell pepper chopped small
    • 1 -2 cloves garlic crushed
    • 1 green onion sliced, scallion
    • 2 - 3 T parsley minced
    • 1 T olive oil
    • 2 T water
    • juice of 1/2 lime
    • salt & pepper to taste
    • Black olives sliced (optional)
    • *Serve with romaine lettuce

    Instructions

    • Take your eggplant and cut in it half the long way
    • Peel if you like or keep the peel on if you prefer
    • Cut the eggplant into 1"cubes
    • Toss in a bowl with about 3 T of olive oil and seasonings like onion & garlic granules, salt & pepper
    • Spread in one layer on a parchment lined baking sheet
    • Put in the oven at 425 degrees for about 30 minutes, stirring every 10 minutes in the beginning and more frequently towards the end.
    • Combine with rest of ingredients, toss and chill for at least an hour
    • *Serve on small romaine lettuce leaves (lettuce hearts) or as a topping on a bed of lettuce or salad. It's also good as a topping for crackers.
    DID YOU MAKE THIS RECIPE?Tag @vegeliciouskitchen on Instagram and hashtag it #vegeliciouskitchenrecipe so I can see your creation!

    recipe inspired by: Cherie Soria @ www.rawfoodchef.com

     

     

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    Hi! I'm Deb. Welcome to VEGELICIOUS KITCHEN where I share mostly quick and easy whole food vegetarian and vegan recipes. I'm a mostly savory recipe kinda gal, but there will also be some sweet treats here too! Read More…

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