Roasted Bell Pepper & Eggplant Salad
This paleo & vegan roasted bell pepper & eggplant salad is a delicious and healthy way to enjoy your vegetables!
Prep Time5 mins
Cook Time1 hr 30 mins
Total Time1 hr 35 mins
Servings: 4 servings
- 1 eggplant cut into 1/4 inch cubes
- 3 tbsp almonds
- 2 red, yellow, or orange bell peppers halved, seeded, and cored
- 1 tbsp coconut oil or ghee
- Juice from 1/2 lemon
- 1/4 cup pitted kalamata olives roughly chopped
- 1 garlic clove, minced Omit for low FODMAP
- 3 tbsp fresh cilantro
- 1 tbsp extra virgin olive oil
- 1/2 tsp dried oregano
- 1/2 + 1/4 tsp sea salt
- Ground black pepper to taste
Preheat the oven to 450 degrees F.
Place the eggplant cubes in a single layer on a baking sheet and toss with ghee and 1/4 tsp sea salt.
Bake in the preheated oven for 15 minutes, tossing them halfway through.
While the eggplants are baking, heat a skillet over medium heat.
Toast the almonds in a skillet for 2-3 minutes while tossing them frequently. They should be golden and give a toasty aroma at the end.
Transfer the almonds to a cutting board, let cool, then give them a rough chop.
Once the eggplants are done, remove from the oven to cool.
Crank up the oven to broil and place the bell peppers on a baking sheet with the skin side up.
Broil the bell peppers for 5 minutes until the skin is black and charred.
Place the bell peppers in a bowl, and cover with a plate so they can steam for 5 minutes.
Uncover the bell peppers, peel the skin, then cut them lengthwise into thin strips.
Place the eggplant cubes, bell pepper strips, almonds, and the rest of the ingredients in a large bowl and toss well.
Chill for at least 1 hour before serving.