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Baked Vegetable Salad

(4.00 out of 5)

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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
Servings: 4
Main Ingredient: Vegetables
Difficulty Level: 2

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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