Warm Roasted Vegetable Salad
Salads | Mediterranean cuisine
⏳ Time
1 hour
🥕 Ingredients
14
🍽️ Servings
6
Description
Warm roasted vegetable salad
Ingredients
- Eggplants - 3 pieces
- Yellow bell pepper - 4 pieces
- Red Bell Pepper - 4 pieces
- Zucchini - 2 pieces
- Fennel - 2 pieces
- Red Onion - 2 heads
- Dill - 5 sprigs
- Parsley - 5 sprigs
- Cilantro - 5 sprigs
- Garlic - 4 cloves
- Olive Oil - 2 tablespoons
- Herbes de Provence - 1 tablespoon
- Lemon Juice - 1 teaspoon
- Sea Salt - ½ teaspoon
Step by Step guide
Step 1
Cut the eggplants lengthwise into eighths, place them on a baking sheet, lightly drizzle with olive oil, and sprinkle with salt.
Step 2
Roast in a preheated oven (482 °F) for 20 minutes until golden brown. Transfer to a salad bowl.
Step 3
Reduce the oven temperature to 428 °F.
Step 4
Peel and finely chop the garlic.
Step 5
Remove the seeds from the bell peppers, cut each into eighths, arrange on the baking sheet, drizzle with olive oil, sprinkle with sea salt, half of the herbes de Provence, and garlic, and roast in the oven for 10–15 minutes until done.
Step 6
Place the peppers in a colander to drain excess juice.
Step 7
Thinly slice the zucchini and place on the baking sheet.
Step 8
Cut the fennel and red onion into eighths, add to the zucchini, drizzle with olive oil, season with salt, and sprinkle with the remaining herbes de Provence.
Step 9
Roast in the oven for 8–10 minutes until the fennel is tender, then cool to room temperature.
Step 10
Finely chop the herbs.
Step 11
Combine the roasted vegetables with the eggplants in the salad bowl, mix, drizzle with lemon juice or apple cider vinegar, and sprinkle with herbs.
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