Roasted Eggplant and Zucchini Salad
Not a big fan of eggplant? Try this recipe and you’ll change your mind the minute you taste it. Vegetables render so much flavor when roasted, especially eggplant. When I make my Eggplant Curry I roast the eggplant first and it makes a huge difference. I love the caramelized flavor since eggplant has natural bitterness, roasting them first eliminates that bitterness and it releases a sweet smooth flavor.
follow us on social
Jump to Recipe
Roasted eggplant is one of my favorite veggie dishes. I love it with Eggplant Red Thai Curry sauce, it’s also a nice substitute for a vegetarian dish. I made Teriyaki Eggplant the other day and it tastes amazing! Eggplant has many health benefits according to the research. It’s a great source of vitamins and minerals, It’s also high in fiber that can help with digestion. Don’t be afraid to eat your eggplant!
TIPS ON HOW TO PERFECTLY ROAST EGGPLANT:
- Start by heating your oven at a high temperature around 425ºF-450ºF to get a nice caramelization.
- Cut the veggies thicker so they don’t disintegrate or easily overcooked.
- Use parchment paper, don’t use aluminum foil to avoid sticking
- Season your veggies well. My basic seasonings are 21 Seasoning Salute, garlic powder, red chili pepper flakes, and a drizzle of olive oil.
for the salad you need:
- Deseed and diced tomato
- Black olives
- Mixed greens
- Red onion
- Parsley
- Feta cheese
- Roasted eggplant and zucchini
for the dressing you need:
- Balsamic vinegar
- Apple cider vinegar
- Honey
- Dijon mustard
- Garlic clove
- Olive oil
Book your cooking class
watch how to make it
Roasted Eggplant and Zucchini Salad
Equipment
- baking sheet pan
- Salad bowl
- Measuring spoons
- Measuring cups
- knife
- cutting board
- Whisk1
Ingredients
- 1 small eggplant, cut into bite-sized pieces
- 1 zucchini, sliced
- 1 small red onion, finely chopped
- 1 tomato, deseed, diced
- 1/2 cup black olives
- 3 tablespoons olive oil
- a handful mixed greens
- a handful of parsley, for garnish
- 2 tablespoons olive oil
- 2 teaspoons 21 Seasoning Salute, you can find it in the spice aisle at your grocery
- 1 teaspoon garlic powder
- salt and ground pepper or red chili pepper flakes to taste
FOR THE DRESSING
- 1 tablespoon balsamic vinegar
- 1 tablespoon apple cider vinegar
- 1 tablespoon Dijon mustard
- 2 tablespoons honey
- 1 garlic clove, grated
- 1/4 cup olive oil
- salt and pepper to taste
Instructions
- Preheat the oven to 450ºF. Line a baking sheet pan with parchment paper. Place the eggplant and zucchini into the prepared pan.
- Drizzle with oil, season with garlic powder, 21 Seasoning Salute, red chili pepper flakes. Bake for 30-40 minutes or until golden brown. Set aside.
- Make the dressing. Combine all the dressing ingredients, stir to mix well. In a bowl, combine the roasted eggplant, zucchini, diced tomato, onion, greens, black olives, feta cheese, and drizzle the dressing. Garnish with parsley and sprinkle your favorite nuts.
Notes
- Nuts are optional
- I like candied pecans on all my salads
- Another way to making this salad very filling is to have some lentils. Cook it, add to the salad but you have to make an extra dressing.
equipment
ABOUT JEN
Welcome to my virtual home. I’m a mom of two wonderful girls and a Community Education Culinary Instructor. I love to prepare and cook home-cooked meals. Cooking and planning your meals might sound like another chore added to your already long list of things to do. Believe me, I’ve been there. However, cooking and prepping meals will save you money, time, and you know what goes into your food. Definitely worth the effort. Read more…
want more freebies?
