Healthy Recipe of the Week
A surprise Saturday post for those seeking a healthy salad to prep this weekend!
Roasted Eggplant and Pepper Salad
Ingredients
- (1) small Eggplant (sliced into rounds)
- 2 tablespoons + 1 tablespoon Extra Virgin Olive Oil
- (2) Bell Peppers (Red, Yellow, or Orange) (halved)
- 2 teaspoons Red Wine Vinegar
- 1/4 teaspoon Kosher Salt
- Freshly Ground Black Pepper, to taste
- 4 cups Baby Arugula, Kale, or Spinach
- 1/4 cup Parmesan Cheese (shaved)
Directions
On a large foil-lined baking pan, place the eggplant slices in a single layer and brush with two (2) tablespoons of olive oil. Place the bell peppers cut side down on the pan.
Place the pan 6 to 8 inches under the broiler and broil until the eggplant and bell peppers are browned and tender (about 7 to 10 minutes). Let the bell peppers cool, then remove the skin and seeds. Chop the bell peppers into bite-size pieces.
In a medium bowl, whisk together the remaining one (1) tablespoon of olive oil with the red wine vinegar, salt, and a few grinds of black pepper. Toss with the leafy green of choice and parmesan cheese.
Place the eggplant and bell peppers on a serving plate. Top with the dressed leafy green.
Yields: 4 servings
Preparation Time: 20 minutes
Nutritional Information
Per serving ( 1 1/4 cups): 150 Calories | 12g Total Fat | 2.5g Saturated Fat | 9g Carbohydrates | 3g Fiber | 5g Total Sugar | 0g Added Sugar | 4g Protein | 220mg Sodium
Reference
Chef Kate. (2023, September/October). Roasted eggplant & pepper salad. Nutrition Action. P. 17.
No comments:
Post a Comment