Creado con IA
Roasted Eggplant and Pepper Salad
35 min 148 kcal por ración Fácil
Ingredientes
4 Raciones
- eggplants2 medium
- red bell peppers2 medium
- yellow bell pepper1 medium
- olive oil2 tablespoons
- balsamic vinegar1 tablespoon
- saltto taste
- black pepperto taste
- feta cheese50 grams
- fresh basil1 tablespoon
Preparación
- 1
Preheat your oven to 400°F (200°C).
- 2
Cut the eggplants and bell peppers into bite-sized pieces.
- 3
Place the eggplant and bell pepper pieces on a baking sheet.
- 4
Drizzle the olive oil over the vegetables and toss to coat evenly.
- 5
Season with salt and black pepper to taste.
- 6
Roast in the preheated oven for about 25-30 minutes, or until the vegetables are tender and slightly charred.
- 7
Remove from the oven and let them cool slightly.
- 8
In a large bowl, combine the roasted vegetables with balsamic vinegar.
- 9
Crumble the feta cheese over the salad.
- 10
