Roasted Vegetable Salad 🍆🌶🍅A simple and flavorful recipe made with roasted eggplant, bell peppers, and tomatoes — perfect on bread or as a tasty appetizer!
Ingredients:
• Eggplant — 2 pcs
• Bell pepper — 3 pcs
• Tomatoes — 3 pcs
• Red onion — 50 g
• Garlic — 3 cloves
• Lemon juice — 1 tbsp
• Dill & parsley — 10 g each
• Olive oil — 2 tbsp
• Salt & pepper — to taste
Roast the veggies at 180°C (356°F):
🔸 Peppers & tomatoes — 20 minutes, then cover with plastic wrap to steam
🔸 Eggplants — a bit longer, then also under wrap
The skins come off easily, and the eggplant pulp squeezes out like a soft paste!
Chop the veggies, mix with onion, garlic, herbs, oil, lemon juice, salt, and pepper — and it’s ready!
Give it a try — it’s seriously delicious!
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