Roasted Eggplant, Onion, and Pepper Salad
By: Kimberly Dahlka
Published: Thursday, February 17, 2011 - 6:59pm

Ingredients




1 inch small eggplant, peeled, sliced into ½ inch rounds, and quartered
1/4 cup chopped sweet onion
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
3 cups fresh spinach
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.