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Baked Vegetable Salad - This best, baked vegetable salad recipe is delicious and very distinct. The veggies are wrapped in foil before being oven baked to a succulent tenderness, then mixed together with fresh sauteed garlic, creating a very simple,yet sensational salad,
Cook Time: 45 mins |
Ingredients to make Baked Vegetable Salad
1 lg Eggplant
2 lg Bell peppers, red or green
2 lg Celery stalks
Olive oil for sauteeing
2 ea Garlic cloves, minced
1/4 c Olive oil
1/4 c Red wine vinegar
1 ts Oregano
Salt & pepper
1/4 c Black olives, chopped
Directions to make Baked Vegetable Salad
Step 1:Preheat oven to 400F. Place whole eggplant, unpeeled, on a rack in oven. Wrap the two peppers & celery stalks individually in aluminum foil & place them on rack as well. Bake for 30 minutes. Remove peppers & celery & let cool. Bake eggplant for another 15 minutes. It should be very tender & have collapsed.
Step 2:When vegetables are cool enough to handle, peel eggplant, cut into several pieces & drain in a colnder for 20 minutes. Squeeze out some of the excess moisture. Chop peppers, removing stems & seeds. Leave in large pieces. Chop celery into 1/2\” pieces. Dice eggplant & combine with peppers & celery in a large bowl.
Step 3:Heat a few drops of olive oil in a skillet & saute the garlic till golden. Add to the bowl. Add remaining ingredients & mix thoroughly. Cover & let stand for 1 hour at room temperature before serving.
Image Source: woodleywonderworks
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Email This Recipe
Print This Recipe
Read 1 review of this recipe
<< Previous Recipe
Fried Potato Pancakes
Fried Potato Pancakes
Next Recipe >>
Scalloped Potatoes with Apples and Cinnamon
Scalloped Potatoes with Apples and Cinnamon
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Check out what others are saying about this post...[...] Gingered Cabbage Beet Salad - This no fuss, chilled, cabbage salad recipe is not on scrumptious, it is delightful looking. Made with ruby red ingredients, including red cabbage, then mixed and marinated with crystallized ginger, overnight. A real easy, fix it and forget it vegetable salad. [...]