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.
Provided by Anonymous
Categories Salad Vegetable Salad Recipes
Time 1h55m
Yield 4
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 133.4 calories, Carbohydrate 17.2 g, Fat 7.3 g, Fiber 7.2 g, Protein 3 g, SaturatedFat 1 g, Sodium 47.3 mg, Sugar 7.4 g
ROASTED EGGPLANT AND BELL PEPPER SALAD
What do you need to make a nice, savory salad? Just a few veggies, roasted into the oven. We've thought of eggplant, bell pepper, and we've mixed them with a delicious balsamic dressing, flavored with a touch of garlic.
Provided by Vlad Popa
Categories dairy-free, Fruit & vegetables, gluten-free, low calorie, nut-free, Salad, salty, vegetarian
Time 45m
Yield 2
Number Of Ingredients 9
Steps:
- Preheat the oven to 360 degrees F/180 degrees C.
- Slice the eggplant into round slices, around 0.5 inches (1.2 cm) thick.
- Line a baking tray with parchment paper.
- Lay the eggplant and bell pepper slices in the tray. Season with salt and drizzle the veggies with olive oil.
- Slide the tray into the oven for the next 35 minutes.
- Add the balsamic and white wine vinegar in a small bowl. Season with salt, pepper, and mix.
- Add the sliced veggies in a large bowl. Add the garlic cloves and dressing.
- Mix everything until smooth.
Nutrition Facts : Calories 131 calories, Protein 4 grams, Fat 3 grams, Carbohydrate 25 grams
ROASTED EGGPLANT AND RED BELL PEPPER SALAD
After making revisions to an Italian recipe for antipasto, I came up with this eggplant salad dish. It is not as time intensive as it appears; many of the steps can be performed simultaneously.
Provided by cheilan
Categories Side Dish Vegetables Eggplant
Time 2h25m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Lightly oil a foil-lined baking sheet. Place bell peppers, cut-sides down, on the baking sheet.
- Bake in the preheated oven until beginning to char, about 45 minutes.
- While peppers roast, score eggplant flesh deeply in a diamond cross-hatch pattern with the tip of a knife. Press on the edges of the halves to open the cuts and sprinkle salt over the surface and into the cuts. Set aside, cut-sides up, for 30 minutes.
- Line a baking sheet with parchment paper. Gently squeeze the eggplant over the sink to extract the salty juice and wipe them dry with a paper towel. Brush each half with 1/2 tablespoon olive oil. Arrange each half, cut-side down, on the lined baking sheet.
- Remove bell peppers from the oven and cover with a dish towel. Let stand for 5 minutes. Leave the oven on.
- Roast eggplant in the preheated oven until tender, about 45 minutes. Peel, seed, and slice the peppers while eggplant is roasting.
- Whisk 3 tablespoons olive oil, balsamic, garlic, and chili sauce together in a separate bowl. Slice 4 artichoke hearts; reserve any remaining artichoke hearts for another use.
- Let eggplant cool for at least 20 minutes before handling. Turn flesh-side up. Use a kitchen knife to scrape the flesh from the skin. Divide the flesh along the score lines into cubes. Discard skin.
- Combine eggplant, bell peppers, artichoke hearts, and sun-dried tomatoes in a bowl. Sprinkle with pepper. Pour dressing over vegetables and mix together. Garnish with basil leaves.
Nutrition Facts : Calories 314.6 calories, Carbohydrate 39.3 g, Fat 16.6 g, Fiber 17.4 g, Protein 7.5 g, SaturatedFat 2.3 g, Sodium 336.2 mg, Sugar 16.2 g
ROASTED RED BELL PEPPERS WITH EGGPLANT (FUNGHETTO)
Provided by Giada De Laurentiis
Categories side-dish
Time 50m
Yield 4 servings
Number Of Ingredients 15
Steps:
- For the peppers: Place an oven rack in the center of the oven and preheat to 400 degrees F. Spray a small baking dish or baking sheet with vegetable oil cooking spray. Arrange the peppers, cut side-up, on the baking sheet and drizzle with the olive oil. Bake until the peppers are tender but still holding their shape, about 20 minutes.
- For the eggplant: Heat the vegetable oil over medium-high heat in a 12-inch nonstick skillet. Add the eggplant in batches and cook, stirring frequently, until golden, 15 to 20 minutes. Drain on paper towels and season with salt.
- For the filling: Combine the cooked eggplant, tomato-basil sauce, olives, capers, salt and pepper in a 12-inch nonstick skillet. Bring to a simmer and cook until slightly thickened, about 8 minutes.
- For the topping: In a small bowl, combine the breadcrumbs and Parmesan.
- Preheat the broiler.
- Spoon the filling into the bell peppers and sprinkle the topping over the filling. Drizzle with the olive oil and broil until a golden crust forms, 2 to 3 minutes.
ROASTED EGGPLANT SALAD WITH SOY, SESAME AND CHARRED PEPPERS
Provided by Alex Guarnaschelli
Categories side-dish
Time 1h45m
Yield 2 to 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Pour the olive oil into a baking sheet and top with a single layer of eggplant slices. Turn to coat both sides with the oil and sprinkle liberally with salt. Place in the center of the oven and roast until completely tender, 20 to 25 minutes. Remove and arrange in a single layer on a serving platter.
- Place the peppers directly on the burners of a gas range or grill and char on all sides, rotating with a pair of tongs. Remove from the heat and place them in the refrigerator to cool, 10 minutes. Use a paper towel to wipe off the charred skin. Remove the seeds and slice the pepper flesh into thin strips. Arrange over the top of the eggplant.
- Whisk together the soy, ginger, sesame oil, vinegar and garlic in a medium bowl. Taste for seasoning. Sprinkle the vinaigrette over the eggplant and peppers and top with the sesame seeds.
HERB SALAD WITH FETA, ROASTED RED PEPPERS, AND TOASTED NUTS
Provided by Bon Appétit Test Kitchen
Categories Salad Nut Appetizer Side Vegetarian Quick & Easy Low Cal Dinner Lunch Feta Pecan Bell Pepper Healthy Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 5
Steps:
- Combine herb salad mix, chopped roasted red peppers, and toasted walnuts in large bowl. Drain feta cheese, reserving oil-and-spice mixture from jar. Sprinkle feta cheese over salad. Whisk 3 tablespoons reserved oil-and- spice mixture with red wine vinegar in small bowl. Drizzle dressing over salad and toss to coat thoroughly. Season salad to taste with salt and freshly ground black pepper. Divide salad among plates and serve.
EGGPLANT AND PEPPERS WITH FETA
This is a great recipe for veggies on the grill. It comes from Emeril Lagasse's new cookbook, Emeril at the Grill. If your bell peppers are large, you may want to eliminate one of them. Try to keep the ratio of eggplant to peppers even. Great on its on, and delicious wrapped in a pita with tzatziki sauce.
Provided by breezermom
Categories Peppers
Time 45m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Place eggplant on a wire rack and sprinkle with salt on both sides. Set aside until eggplant begins to "sweat", about 15 to 20 minutes. Blot eggplant with clean paper towels.
- Preheat grill to medium-high. Arrange eggplant and bell pepper slices on a large baking sheet, and brush both sides of all pieces with olive oil. Season with kosher salt and black pepper.
- Transfer eggplant and peppers to the grill or place in a grill basket. You may need to cook them in batches. Cook, turning occasionally to promote even browning, until softened and nicely marked, 15 to 20 minutes.
- Transfer eggplant to a platter and top with the pepper strips. Garnish with feta and marjoram (or spice of your choice). Drizzle with extra virgin olive oil and lemon juice. Serve warm or at room temperature. You can use this as a side dish, or in a pita as a sandwich.
ROASTED EGGPLANT AND PEPPERS
Make and share this Roasted Eggplant and Peppers recipe from Food.com.
Provided by MMTRIP
Categories Peppers
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350.
- Place eggplant, peppers, and onion in a nonstick baking dish.
- Drizzle with oil.
- Bake for 20 minutes, basting frequently.
- Arrange on a serving dish and garnish w/ basil.
Nutrition Facts : Calories 179.8, Fat 14, SaturatedFat 2, Sodium 5.5, Carbohydrate 14.3, Fiber 6, Sugar 7.1, Protein 2.2
ROASTED EGGPLANT (AUBERGINE) AND PEPPER SALAD
I have also used an Italian dressing with this to good results.(We've also used this as an appetizer with chips and crackers)
Provided by Mary Fillmore
Categories European
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Position rack in top third of the oven and preheat to 450 degrees.
- Spray large heavy baking sheet with cooking spray.
- Combine the eggplant, peppers, garlic and olive oil in a large bowl. Toss well.
- Transfer to the prepared sheet. Bake until eggplant is brown and the peppers are tender, stirring every 10 minutes.
- Scape vegetables and pan juices into a bowl, saving the garlic for the dressing.
- Combine the vinegar, cumin, salt, pepper and cayenne in a food processor.
- Peel the roasted garlic, add to the food processor. Puree until smooth.
- Toss the vegetables with 1/4 cup of the dressing.
- Cool, and let sit for a while to let the flavors develop.
- To serve: Bring to room temperature. Mound salad in center of large platter.
- Serve with the pita wedges.
ROASTED RED BELL PEPPER AND FENNEL SALAD
Categories Salad Olive Fennel Bell Pepper Summer Healthy Lettuce Bon Appétit
Yield Makes 4 first-course servings
Number Of Ingredients 9
Steps:
- Char bell peppers over open flame or in broiler until blackened on all sides. Enclose peppers in paper bag 10 minutes. Peel and seed peppers, then cut into 3/4-inch-wide strips.
- Whisk lemon juice, oil, garlic, and dried crushed pepper in small bowl to blend. Season to taste with salt and pepper. (Peppers and dressing can be made 1 day ahead. Cover separately and chill. Bring dressing to room temperature and rewhisk before using.)
- Toss sliced fennel bulb with half of dressing in medium bowl. Toss red peppers with remaining dressing in another medium bowl.
- Divide greens among 4 plates. Arrange fennel and red peppers over. Sprinkle reserved fennel fronds, olives, and Parmesan shavings over. Sprinkle with salt and pepper and serve.
OVEN ROASTED RED BELL PEPPER AND EGGPLANT
Make and share this Oven Roasted Red Bell Pepper and Eggplant recipe from Food.com.
Provided by Girl from India
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 200C.
- Arrange the wedges of the eggplant and the red pepper in a baking pan. (A large pan is preferable to facilitate even cooking.)
- Drizzle the oil and sprinkle the seasonings over the vegetables.
- Roast in the oven for around 15 mins (turn with a spatula now and then) until the vegetables are brown around the edges.
- Sprinkle the fresh herbs if you are using them.
- Serve.
Nutrition Facts : Calories 78.4, Fat 3.8, SaturatedFat 0.6, Sodium 4, Carbohydrate 11.4, Fiber 5.9, Sugar 5.7, Protein 2
GRILLED EGGPLANT AND PEPPERS WITH FETA
An easy way to make a tasty eggplant dish. Grilling the eggplant gives it a surprisingly different flavor, and it tastes great with peppers, feta cheese, and spices. I eat this as a stand-alone dish, but my husband likes to eat his on toasted potato rolls as a sandwich filling. If you eat it without a bun it's gluten-free, as well as vegetarian. It's also great topped with a fried egg!
Provided by Marcia
Categories Side Dish Vegetables Eggplant
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Place eggplant and all bell peppers into a large bowl. Drizzle with olive oil and toss to coat. Sprinkle with steak seasoning; coat well.
- Place eggplant and bell pepper slices directly on the preheated grill. Cook until eggplant is softened, marked, and slightly charred and peppers are softened and marked, 15 to 20 minutes, turning every 3 to 5 minutes. Reduce heat as necessary to prevent burning.
- Remove from grill. Arrange in 4 piles, starting with a slice of eggplant and alternating eggplant and pepper slices, including one slice of each bell pepper color in each pile. Top with feta cheese. Sprinkle with basil and oregano. Serve warm.
Nutrition Facts : Calories 225 calories, Carbohydrate 15.4 g, Cholesterol 14 mg, Fat 17.5 g, Fiber 7.2 g, Protein 4.8 g, SaturatedFat 4.3 g, Sodium 869.6 mg, Sugar 6.4 g
EASY RED BELL PEPPER AND FETA SALAD
This delicious summer salad is made with fresh red bell peppers and creamy feta. Great with a slice of crispy bread. You can also use a mix of bell peppers.
Provided by Christine
Categories Salad Vegetable Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 10
Steps:
- Combine bell peppers, feta cheese, and onion in a large bowl.
- Combine olive oil, balsamic vinegar, mustard, honey, garlic, salt, pepper, and sugar in a small lidded jar and shake vigorously to combine. Pour over salad and toss to combine.
Nutrition Facts : Calories 400.4 calories, Carbohydrate 17.8 g, Cholesterol 50.5 mg, Fat 32.8 g, Fiber 2.9 g, Protein 9.7 g, SaturatedFat 11.3 g, Sodium 715.6 mg, Sugar 13.4 g
ROASTED EGGPLANT AND FETA
This is a Greek recipe. This can be used to top a salad of baby spinach or other greens, pasta, couscous or any other similar thing. Or, scoop it up on small bites of good crusty bread, or serve as a variation of eggplant bruschetta. It can be served as an appetizer, a side dish, or a meatless main course.
Provided by Susiecat too
Categories Greek
Time 40m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F.
- Place eggplant cubes in a shallow baking pan; toss with 1/2 cup olive oil, salt to taste, bake until cubes are soft but not mushy -- about 30 minutes.
- Set aside to cool.
- Whisk together the remaining 1/4 cup olive oil, lemon juice, onion, garlic, and oregano in a small bowl. Season to taste with salt and pepper.
- Toss about half the dressing with eggplant.
- Put eggplant mixture on top of salad leaves, cooked pasta, couscous or slices of bread or toasts.
- Sprinkle with cheese and olives, drizzle with remaining dressing.
- Garnish with fresh oregano sprigs if desired.
Nutrition Facts : Calories 257.6, Fat 22.4, SaturatedFat 7.7, Cholesterol 33.8, Sodium 468, Carbohydrate 9.5, Fiber 4.2, Sugar 4.5, Protein 6.7
GRILLED EGGPLANT AND ROASTED PEPPER SALAD
This is a delicious grilled eggplant dish that people always come back for more. The Mediterranean seasoning in this recipe is very easy and goes great with couscous, my Mediterranean chicken recipe, and hummus. This is not a dish that is served hot. Can also be served at room temperature, but do not leave unrefrigerated longer than 4 hours.
Provided by Blue Buddha
Categories Everyday Cooking Special Collection Recipes New
Time 1h10m
Yield 6
Number Of Ingredients 12
Steps:
- Dust eggplant liberally with 2 tablespoons salt and place in a colander to sweat out bitter flavor, 30 to 60 minutes.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Rinse eggplant slices to remove salt. Pat dry.
- Combine olive oil, 1/2 teaspoon salt, and pepper in a small bowl. Brush mixture on both sides of every eggplant slice.
- Cook the eggplant on the preheated grill until soft and moist, about 6 minutes per side. Remove eggplant from the heat and set aside until cool enough to handle, about 10 minutes. Chop into 1-inch cubes.
- Combine eggplant, red peppers, feta cheese, olives, parsley, vinegar, and garlic. Season with salt and pepper to taste. Try not to overmix because this mashes up the eggplant. Serve as-is.
Nutrition Facts : Calories 331.9 calories, Carbohydrate 11.3 g, Cholesterol 37.4 mg, Fat 29.3 g, Fiber 3.6 g, Protein 7.8 g, SaturatedFat 9.1 g, Sodium 3351.8 mg, Sugar 5.8 g
ROASTED PEPPER & FETA SALAD
This colorful salad combines smoky roasted peppers with salty feta, bright lemon zest, and pepper-infused olive oil. Eat by itself or stuffed in a grilled pita for a perfect light lunch.
Provided by Kare for Kitchen Treaty
Time 45m
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees.
- Wash peppers and lay them in a baking dish. Pour the olive oil over the peppers and bake for about 35 minutes, until wilted and beginning to turn brown. Remove peppers from oven and cover with foil or a towel. Allow to cool for at least 30 minutes. Carefully remove as much peel as you can from the peppers; discard. Some peel may be stubborn and remain - that's ok. Remove the centers and seeds also.
- Cut peppers into 1-inch pieces and add to a large bowl. Add parsley, feta, lemon zest, and the oil that the peppers cooked in. Toss and serve.
- Keeps refrigerated for about two days. I think the salad tastes best served closer to room temperature.
EGGPLANT AND PEPPERS WITH FETA
There is something about eggplant that I really love, and when you grill it, an amazing thing happens to the taste and texture that is truly delicious. Grilling adds a smoky flavor that I cannot resist. This recipe is from"Emeril at the Grill" by Emeril Lagasse.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 12
Steps:
- Place the eggplant slices on a wire rack and sprinkle them lightly with salt on both sides. Set the rack aside until the eggplant begins to "sweat," usually 15 to 20 minutes. Blot the eggplant dry with clean paper towels.
- Arrange the eggplant and all the bell pepper slices on a large baking sheet, and brush both sides of all the pieces with the olive oil. Season with kosher salt and black pepper. Transfer the eggplant and peppers to the grill, in batches if necessary, and cook, turning them occasionally to promote even browning, until they are softened and nicely marked, 15 to 20 minutes.
- Transfer the grilled eggplant slices to a large platter, and top them with the pepper strips. Garnish with the crumbled feta and minced marjoram. Drizzle with the olive oil and lemon juice, and serve either warm or at room temperature.
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