Mediterranean Roasted Eggplant and Bell Pepper Salad
This vibrant Mediterranean Roasted Eggplant and Bell Pepper Salad is a delicious and hearty dish, perfect for a sharing platter or a light meal. The smoky flavors from the roasted eggplants and sweet bell peppers are complemented by a rich garlic dressing, infused with aromatic spices. Ideal as a summer appetizer, it pairs wonderfully with warm pita bread or a crunchy cracker array. The combination of the colorful vegetables provides not only an aesthetic feast but also a nutritious one, making it suitable for various dietary preferences. Enjoy it as an appetizer, side dish, or a main vegetarian delight—this salad is versatile and a hit at gatherings!
N/A
Servings
150
Calories
11
Ingredients
Ingredients
Eggplant
2 (Cut into 3/4 inch thick slices (approx. 2 1/2 lbs.))
Green Bell Peppers
2 large (Cut into 1/2 inch wide strips)
Red Bell Peppers
2 large (Cut into 1/2 inch wide strips)
Garlic
8 cloves (Large, unpeeled)
Olive Oil
1/2 cup (For tossing vegetables)
Red Wine Vinegar
3/4 cup (For dressing)
Ground Cumin
1 tablespoon (For dressing)
Salt
1 1/2 teaspoons (For seasoning)
Black Pepper
1 1/2 teaspoons (For seasoning)
Cayenne Pepper
1/2 teaspoon (For seasoning)
Pita Bread
8 rounds (Warm and cut into wedges)
Instructions
1
1. Preheat your oven to 450°F (230°C) and position the rack in the top third of the oven.
2
2. Lightly spray a large heavy baking sheet with cooking spray to prevent sticking.
3
3. In a large bowl, combine the sliced eggplant, bell peppers, and unpeeled garlic cloves. Drizzle with olive oil and toss everything together until well coated.
4
4. Spread the vegetable mixture evenly on the prepared baking sheet. Roast in the preheated oven, stirring every 10 minutes, until the eggplant is brown and tender and the peppers are soft, about 30-40 minutes.
5
5. Once roasted, carefully scrape the vegetables and any pan juices into a large mixing bowl, ensuring to reserve the garlic cloves for later.
6
6. In a food processor, combine the red wine vinegar, ground cumin, salt, black pepper, and cayenne pepper. Once the roasted garlic has cooled slightly, peel it and add to the mixture in the food processor.
7
7. Puree the dressing until smooth, adjusting seasoning to taste as needed.
8
8. Toss the roasted vegetables with 1/4 cup of the garlic dressing in the mixing bowl. Allow the salad to cool and sit for about 20-30 minutes, allowing the flavors to meld together.
9
9. Just before serving, bring the salad to room temperature. Present it by mounding in the center of a large platter.
10
10. Serve with warm pita wedges cut into triangles for dipping.
Nutrition Information
7.5
Fat
20
Carbs
3
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Mediterranean Roasted Eggplant and Bell Pepper Salad?
This is a vibrant and hearty Mediterranean dish made with roasted eggplants and bell peppers, tossed in a rich garlic dressing.
How many calories are in a serving of this salad?
There are 150 calories per serving of this salad.
Is this recipe suitable for vegans?
Yes, this recipe is tagged as vegan as it contains no animal products.
What temperature should the oven be set to for roasting?
The oven should be preheated to 450°F (230°C).
How long do the vegetables need to roast?
The vegetables should roast for about 30-40 minutes until the eggplant is brown and tender.
What types of bell peppers are used in this recipe?
The recipe calls for 2 large green bell peppers and 2 large red bell peppers.
How should the eggplant be prepared?
The eggplant should be cut into 3/4 inch thick slices, totaling approximately 2 1/2 lbs.
Should the garlic be peeled before roasting?
No, the 8 garlic cloves should be roasted unpeeled.
How do you make the salad dressing?
The dressing is made by pureeing red wine vinegar, ground cumin, salt, black pepper, cayenne pepper, and the peeled roasted garlic in a food processor.
What is the fat content per serving?
The salad contains 7.5 grams of fat per serving.
How many carbohydrates are in this recipe?
Each serving contains 20 grams of carbohydrates.
What is the protein content of the salad?
The salad provides 3 grams of protein per serving.
How often should I stir the vegetables while roasting?
You should stir the vegetable mixture every 10 minutes during the roasting process.
What is the recommended serving suggestion for this salad?
It is recommended to serve the salad at room temperature with warm pita bread wedges cut into triangles.
Where should the oven rack be positioned?
The rack should be positioned in the top third of the oven.
What kind of vinegar is used for the dressing?
The recipe uses 3/4 cup of red wine vinegar for the garlic dressing.
How much olive oil is needed for the recipe?
The recipe requires 1/2 cup of olive oil to toss and coat the vegetables.
How long should the salad sit before serving?
After tossing with the dressing, let the salad sit for 20-30 minutes to allow the flavors to meld.
How should the bell peppers be sliced?
The green and red bell peppers should be cut into 1/2 inch wide strips.
What spices are used in the garlic dressing?
The dressing is seasoned with ground cumin, salt, black pepper, and cayenne pepper.
Is there a way to prevent the vegetables from sticking to the pan?
Yes, you should lightly spray the large heavy baking sheet with cooking spray before adding the vegetables.
How much cumin is included in the dressing?
The recipe calls for 1 tablespoon of ground cumin.
Is this salad served hot or cold?
It is best presented at room temperature, though it is initially roasted hot and then allowed to cool.
How much salt is used in the recipe?
The recipe uses 1 1/2 teaspoons of salt.
What is the amount of cayenne pepper used?
The recipe uses 1/2 teaspoon of cayenne pepper for a slight spice.
Can this salad be served as a main dish?
Yes, it is versatile enough to be served as an appetizer, side dish, or a main vegetarian meal.
How many pita rounds should I prepare?
You should prepare 8 rounds of pita bread, warmed and cut into wedges.
How much black pepper is in the dressing?
The dressing contains 1 1/2 teaspoons of black pepper.
Total number of ingredients required?
There are 11 ingredients listed for this recipe.
What is the final presentation style?
The salad should be mounded in the center of a large platter for serving.