Roasted Vegetable Salad recipe - ingredients, nutrition and when to eat it
A warm salad of golden-brown eggplant, bell peppers, onion, and zucchini. The vegetables’ natural sweetness pairs beautifully with the fresh tang of balsamic…
A warm salad of golden-brown eggplant, bell peppers, onion, and zucchini. The vegetables’ natural sweetness pairs beautifully with the fresh tang of balsamic vinegar, making it a good choice for a light lunch or dinner.
Salads & light · 20 minutes to cook
Nutrition (per 375.3g serving): 179 kcal · protein 4.1g · carbohydrate 22.3g · fat 9.4g · sodium 345mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Slice the eggplant about 2 cm thick, as thin slices can dry out easily.
Tips: Spread the vegetables out in the pan so they roast without releasing too much water.
Tips: Add the balsamic vinegar at the end rather than roasting it, so its aroma and fresh tang remain bright.
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Ingredients (1 serving)
- Eggplant — 80 g
- Red bell pepper — 70 g
- Onion — 60 g
- Korean zucchini — 80 g
- Cherry tomatoes — 6 pc
- Olive oil — 2 tsp
- Balsamic vinegar — 2 tsp
- Garlic — 1 pc
- Salt — 0.2 tsp
- Ground black pepper — 0.1 tsp