Roasted Vegetable Salad

A tasty vegetable side dish for roasted meat, prepared right on a well-heated grill.

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

  • 2 piece Eggplant, raw

  • 2 piece Bell pepper, red, fresh

  • 2 piece Bell pepper, green, fresh

  • 2 piece Tomato, red

  • 0.5 piece Onion, raw

  • 0.25 bouquet Parsley, fresh

  • 80 ml Juice, lemon

  • 4 spoon Oil, olive

  • pieces Salt, table

  • pieces Chili peppers, red chili, dried

Steps

  1. Carefully wash the vegetables and dry them with paper towels. Roast the eggplants and peppers on a well-heated grill. Turn them during roasting so they cook evenly on all sides. Pierce the eggplants in several places with a fork to allow steam to escape. When the skin blackens and the vegetables soften, remove them from the grill and store them in a large plastic bag, which you seal. Let them sit for a few minutes to cool slightly, and the steam will also make it easier to remove the blackened skin.

  2. Once the vegetables have cooled enough to handle, remove the blackened skin. Remove the stems from the eggplants, and from the peppers, remove the stems and seeds. Cut the roasted vegetables into small pieces and place them in a large bowl.

  3. Cut the stems off the tomatoes, then chop them into pieces. Peel the onion and slice it into thin slices or small pieces. Add the chopped onion and tomatoes to the bowl. Finally, rinse the parsley under running water, shake it well, and roughly chop it. Add it to the bowl along with the spices, oil, and lemon juice. Mix well and season the prepared salad to taste. Serve the dish warm or cold.

Nutrition Information (Per 100g)

  • Calories: 52.42 kcal
  • Fat: 3.31 g
    • Saturated Fat: 0.41 g
  • Carbohydrates: 4.39 g
    • Sugars: 2.32 g
  • Protein: 0.33 g
  • Fiber: 1.66 g

Advice

Instead of lemon juice, you can use vinegar (apple cider, wine, etc.). In this case, reduce the quantity slightly.