Grilled Eggplant and Roasted Pepper Salad

Ingredients and Weight:

• 2 large eggplants (1.5 pounds)
• 3 large bell peppers (1.5 pounds)
• 1/2 cup olive oil
• 1/4 cup balsamic vinegar
• 2 tablespoons minced garlic
• 1 tablespoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh basil

Preparation Time:

20 minutes

Cooking Time:

30-35 minutes

Difficulty Level:

2 (Simple)

Preparation Method Steps:

1. Preheat oven to 400°F (200°C).
2. Cut the eggplants into 1-inch cubes. Brush with 2 tablespoons of olive oil, then season with salt and pepper. Place on a baking sheet.
3. Cut the bell peppers into 1-inch pieces. Brush with the remaining 2 tablespoons of olive oil, then season with salt and pepper. Place on a separate baking sheet.
4. Roast the eggplants for 15-20 minutes, or until tender and slightly browned. Roast the bell peppers for 15-20 minutes, or until softened and lightly charred.
5. Transfer the roasted vegetables to a large bowl. Add the balsamic vinegar, garlic, oregano, parsley, and basil. Toss to combine.
6. Serve warm or cold.

Nutritional Information:

(Per serving)

• Calories: 250
• Fat: 12g
• Carbohydrates: 25g
• Protein: 5g
• Fiber: 5g

Dish Characteristics:

• Colorful and visually appealing
• Vibrant and flavorful
• Smoky and savory with a hint of sweetness
• Versatile and can be served as an appetizer, side dish, or main course
• Healthy and packed with antioxidants

User Comments:

• "This salad is absolutely delicious! The grilled eggplant and roasted peppers have such a rich flavor."
• "I love the combination of vegetables and the tangy balsamic dressing."
• "This salad is perfect for summer parties or barbecues."
• "I appreciate that it is easy to make and can be customized to my taste preferences."
• "I have made this salad several times and it always turns out great!"

Special Precautions and Tips:

• Choose firm, ripe eggplants and bell peppers for the best flavor.
• If the eggplant cubes are sticking to the pan, add a little more oil or water.
• For a smoky flavor, roast the vegetables over a charcoal grill instead of in the oven.
• This salad can be made ahead of time and chilled. Bring to room temperature before serving.