Best Roasted Vegetable Salad – VIDEO RECIPE

Looking for a delicious and easy recipe of the Best Roasted Vegetable Salad? Look no further!

This salad with eggplant, tomatoes, and peppers is a mouthwatering dish that will leave you wanting more.

With the addition of basil and fresh herbs, this salad is bursting with flavor.

To give this dish a tangy kick, a squeeze of lemon juice adds a pleasant sourness and a hint of citrus.

Not only does vegetable oil enhance the taste of the salad, but it also preserves all the nutritional benefits of the vegetables.

Feel free to use your favorite oil, whether it’s sunflower, olive, or any other variety.

And don’t forget the parsley, dill, and basil, which will only make better the beauty and aroma of this dish.

The combination of simple ingredients in this salad is truly a match made in heaven. The baked eggplants and sweet peppers bring a unique and tangy taste to the table. When combined with the sweetness of red onion and the fragrant basil, this dish becomes even more irresistible.

These roasted vegetables, seasoned with herbs and spices, also make a fantastic side dish for chicken or roasted meat.

Not only is this salad incredibly tasty, but it’s also light and healthy. The best part? It’s super easy to make!

Just brush the eggplants and bell peppers with vegetable oil, pop them in the oven, and let them roast to perfection.

Once they’re done, simply peel, seed, and chop them. These roasted vegetables are bursting with flavor and are absolutely delicious!

So why wait? Try The Best Roasted Vegetable Salad today and treat yourself to a delightful and nutritious dish!

Best Roasted Vegetable Salad – VIDEO RECIPE

how to cook Best Roasted Vegetable Salad?

STEP 1

First, preheat your oven to 200°C (400°F). While that’s heating up, grab a baking sheet and line it with some parchment paper. Now, it’s time to give those eggplants and sweet peppers a good wash. Once they’re squeaky clean, place them on the prepared baking sheet. Don’t forget to give them a nice coating of vegetable oil to keep things from sticking.

TIPS: Another useful tip is to use a silicone pastry brush to apply vegetable oil on vegetables. It’s much easier and convenient. Alternatively, you can also use spray oil.

STEP 2

Now, pop that baking sheet into the preheated oven and let those veggies bake for a solid 30 minutes.

TIPS: Looking for some helpful advice on how to preheat your oven and prepare it for baking? Look no further than my articles “How and Why Do You Need to Preheat Oven” and “Top 7 Secrets How to Bake in Oven”.

STEP 3

Once the time is up, take the sheet out of the oven and let it cool completely. Then peel those baked eggplants and cut off the stems. Do the same with the sweet peppers, peeling them and removing the stem and seeds.

STEP 4

Now it’s time to get chopping! Cut those peeled eggplants into bite-sized cubes.

STEP 5

Do the same with the baked sweet peppers.

STEP 6

Give the tomatoes a good wash, peel them, and chop them up into cubes as well.

TIPS: Wondering how to remove the skin from tomatoes? It’s simple! Start by making a shallow crosswise cut on the tomato. Then, place the tomatoes in a bowl of boiling water for about 15-20 seconds. After that, remove them and rinse with cold water. Now, you can easily peel off the skin.

STEP 7

Grab a red onion, peel it, and slice it into thin quarter rings.

TIPS: Ever wondered what it means to cut an onion into quarter rings? Start by cutting a whole onion in half lengthwise. Then, cut one of the halves in half lengthwise again. Finally, slice the resulting quarter of the onion across, and voila! You’ve got yourself a quarter ring.

STEP 8

And don’t forget about the herbs! Wash the parsley, dry it off, and finely chop it.

TIPS: If you don’t have fresh parsley, you can always add dried parsley to your dish. Dried herbs can be a great substitute.

STEP 9

Do the same with the dill.

TIPS: If you don’t have fresh dill, you can always add dried one to your dish. Dried herbs can be a great substitute.

STEP 10

Wash the basil, dry it off, and finely chop it.

TIPS: If you don’t have fresh basil, you can always add dried one to your dish. Dried herbs can be a great substitute.

STEP 11

In a large bowl, combine the baked eggplants, sweet peppers, chopped tomatoes, and red onion.

STEP 12

Now it’s time to add some flavor! Sprinkle in some paprika, black pepper, and salt to taste. Toss in those freshly chopped herbs, add some lemon juice, and drizzle in some more vegetable oil. Give it all a good stir to make sure everything is nicely coated.

TIPS: When it comes to lemon juice, you have the choice between using fresh lemons or bottled lemon juice. Both options work just fine, so go with whatever you have on hand or prefer. The tangy flavor of lemon will add a refreshing twist to your dish.

STEP 13

To add a little extra pizzazz, garnish the finished salad with some sprigs of basil.

STEP 14

And there you have it, The Best Roasted Eggplant Salad. Now it’s time to dig in and enjoy! Bon appétit!