Name: Roasted Eggplant and Bell pepper salad
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 2 large eggplants; 6 red bell peppers; olive oil for roasting; 6-10 garlic cloves peeled and sliced thin; 4 tablespoons viniger; 1 tablespoon sugar; Salt and pepper

Roasted Eggplant and Bell pepper salad

what would a festive meal be without some salads, i do so many eggplant ones but this is one of my absolute favs, tangy and delish, it keeps well in the frige for at least a week.

Roasted Eggplant and Bell pepper salad

Prep Time 15

Cook Time 45

Total Time 1

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Servings

Ingredients

2 large eggplants
6 red bell peppers
olive oil for roasting
6-10 garlic cloves peeled and sliced thin
4 tablespoons viniger
1 tablespoon sugar
Salt and pepper

Instructions

Preparation

1 pre heat oven to 350 degrees farenheight2 “zebra” peel the eggplants (peel leaving a strip of skin in between each peel) and cube, (remeber roasted veggies shrink so not too small) slice the bell peppers to be similar sizes.3 toss the veggies on a baking sheet with some olive oil salt and pepper, roast for 45 min or until soft.4 let cool, then throw all the veggies in a mixing bowl add the viniger sugar and sliced garlic, stir and enjoy.

Special instructions

what would a festive meal be without some salads, i do so many eggplant ones but this is one of my absolute favs, tangy and delish, it keeps well in the frige for at least a week.
Source:
my kitchen