How to Make Roasted Red Bell Pepper Sauce

Roasted Eggplant And Bell Pepper Salad

Turn on the oven to 375 degrees and roast for about 20 minutes.

Recipe Summary Roasted Eggplant And Bell Pepper Salad

This chilled roasted eggplant and bell pepper salad is a great side dish or an appetizer in the summer. Perfect for parties; just add a bowl of tortilla chips next to it. You can also serve this hot with grilled chicken or fish. Either way, it's delicious! Garnish with dill or parsley.

Ingredients | Roasted Red Bell Pepper Sauce

2 tablespoons olive oil

1 medium onion, sliced

1 large eggplant, cut into chunks

1 large orange bell pepper, cut into chunks

1 large tomato, sliced

2 cloves garlic, minced, or more to taste

1 tablespoon minced parsley, or to taste

salt and ground black pepper to taste

Directions

Preheat the oven to 350 degrees F (175 degrees C).

Heat 1 tablespoon oil in a large skillet over medium-high heat. Add onion and saute until browned, 5 to 7 minutes. Transfer to a plate. Add remaining olive oil to the skillet; add eggplant and bell pepper. Saute until starting to soften, about 5 minutes. Add tomato, garlic, parsley, salt, and pepper; cook 2 to 3 minutes more. Return sauteed onion to the skillet. Adjust seasonings if necessary. Transfer eggplant mixture to a baking pan.

Bake in the preheated oven for 30 minutes. Cool before serving, about 1 hour.

You can substitute cilantro for parsley, if you like.

You can make this salad a day ahead, since the flavor is even better the next day.

Info | Roasted Red Bell Pepper Sauce

prep: 25 mins cook: 30 mins additional: 1 hr total: 1 hr 55 mins Servings: 4 Yield: 4 servings

TAG : Roasted Eggplant And Bell Pepper Salad

Salad, Vegetable Salad Recipes,