2largehard-boiled eggscut 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.