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Liudmila

Vegetarian Roasted Vegetables Salad

This salad with roasted eggplants, peppers, and tomatoes is hearty, tasty, and healthy. It can serve as a light vegetarian main course.
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Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings: 2
Course: Salad
Cuisine: Mediterranean
Ingredients Method

Ingredients
  

  • 2 eggplants
  • 2 bell peppers
  • 2 tomatoes
  • 1 red onion
  • ¼ cup dill
  • ¼ cup parsley
  • ¼ tsp pepper
  • ¼ tsp salt
  • 3 tbsp olive oil extra virgin

Method
 

  1. Preheat the oven to 425 F.
  2. Wash eggplants, peppers, tomatoes, put on a baking sheet, and bake for 40-45 minutes.
  3. Cover a baking sheet with roasted vegetables with plastic wrap and let stand for 15 minutes. When the vegetables have cooled, remove the skin from them. Then remove the seeds, membranes, and stems from the bell peppers. Cut the vegetables into pieces and place them in a bowl.
  4. Finely chop the dill, parsley, red onion and add to roasted vegetables.
  5. Season with salt, pepper, and extra virgin olive oil. Serve it up either as a salad or on your favorite bread chips. It's utterly delicious!