Mediterranean Roasted Vegetable Salad
Ingredients
- ½ pound small Italian eggplants
- 1 medium green bell pepper
- 1 medium red bell pepper
- 2 medium onions
- 3 cooked artichoke hearts drained and sliced
- ½ pound medium tomatoes cut into 1/2-inch pieces
- ¼ cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 garlic clove minced
- 1 tablespoon finely chopped fresh flat-leaf parsley
- 1 teaspoon capers rinsed and drained
- Salt to taste
- Freshly ground black pepper to taste
- 2 large hard-boiled eggs cut into wedges, for garnish
Instructions
Roast the Vegetables:
- Preheat the oven to 350°F (175°C).
- Place the eggplants, bell peppers, and onions in a roasting pan.
- Roast for about 30 minutes or until the vegetables are wilted, turning occasionally.
- The onions should still be slightly crunchy.
- Remove from the oven and let cool slightly.
Prepare the Vegetables:
- Peel the eggplants and bell peppers, then cut them into thin strips.
- Slice the onions thinly.
Combine the Vegetables:
- In a large serving bowl, combine the roasted eggplants, bell peppers, onions, sliced artichoke hearts, and tomatoes.
Prepare the Dressing:
- In a small bowl, whisk together the olive oil, lemon juice, minced garlic, chopped parsley, capers, salt, and black pepper.
Dress the Salad:
- Pour the dressing over the vegetables and toss gently to combine, ensuring all the vegetables are coated with the dressing.
Chill:
- Refrigerate the salad for at least 2 hours to allow the flavors to meld.
Serve:
- Before serving, garnish the salad with wedges of hard-boiled eggs.
Enjoy:
- Serve the Mediterranean Roasted Vegetable Salad cold.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this vibrant Mediterranean Roasted Vegetable Salad with a crisp and acidic white wine such as a Sauvignon Blanc or a Pinot Grigio to complement the fresh flavors of the vegetables and the tangy dressing.
Nutritional Information
Calories: 250 kcal | Carbohydrates: 20 g | Protein: 7 g | Fat: 17 g | Fiber: 7 g | Sugar: 9 g