Roasted Eggplant, Onion, and Pepper Salad

Ingredients

1 inch small eggplant, peeled, sliced into ½ inch rounds, and quartered
1 clove garlic, minced
1/2 cup diced red or yellow bell pepper
2 tablespoons olive oil
Salt to taste
1/2 teaspoon crushed red pepper flakes
Balsamic or red wine vinegar and olive oil (to dress fin

Preparation

1
Preheat oven to 425 degrees.
2
In a medium bowl, toss eggplant, onion, garlic, and peppers with olive oil.
3
Arrange vegetables in a single layer on a baking sheet. Sprinkle with salt and crushed red pepper flakes.
4
Roast for 30 to 40 minutes, stirring once halfway through.
5
Serve hot vegetables over raw spinach. Dress with vinegar and oil to taste.

 



Yield:

6.0 servings

Added:

Thursday, February 17, 2011 - 6:59pm

Creator:

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