Roasted Eggplant & Bell Pepper Salad

🛒 Ingredients

• #Roasted Vegetables;
• 2 medium eggplants (aubergine) — trimmed, cut into chunks or thick slices
• 2 large bell peppers — red, orange, or yellow, seeded and cut into strips
• 4–5 ripe tomatoes — quartered or halved
• 1 large red onion — peeled, cut into wedges
• 3–4 cloves garlic — peeled, left whole or halved
• 3 tbsp extra-virgin olive oil.. ½ tsp sea salt
• ¼ tsp black pepper.. ½ tsp dried oregano or thyme
• #Fresh Dressing & Garnish;
• 2 tbsp extra-virgin olive oil.. 1½ tbsp lemon juice (or red wine vinegar)
• 1 clove garlic — minced finely.. ½ tsp sea salt
• Fresh parsley or basil — chopped generously
• Optional: microgreens or sprouts for topping

👩‍🍳 Instructions

1. 1

   Prep & preheat: Preheat oven to 200°C (400°F). Line one or two large baking trays with parchment paper.

2. 2

   Season vegetables: Place eggplant, bell peppers, tomatoes, onion wedges, and whole garlic cloves in a large bowl. Drizzle with 3 tbsp olive oil, sprinkle with salt, pepper, and dried herbs. Toss well until everything is evenly coated.

3. 3

   Roast to perfection: Spread vegetables in a single layer — give them space so they roast rather than steam. Roast 35–45 minutes, turning halfway through, until eggplant is golden and tender, peppers are soft and blistered, and tomatoes are juicy and caramelised.

4. 4

   Make the dressing: Whisk together olive oil, lemon juice, minced garlic, salt, and pepper until smooth. Taste and adjust balance — more lemon for brightness, extra salt to bring out sweetness.

5. 5

   Combine & rest: Transfer warm roasted vegetables into a serving bowl. Drizzle generously with the dressing and toss gently — don’t mash the eggplant! Let sit 10–15 minutes at room temperature so flavours meld beautifully.

6. 6

   Serve: Top generously with fresh herbs and microgreens. Delicious warm, at room temperature, or even chilled the next day.