Catalan Roasted Vegetable Salad

Ingredients

• 2 medium eggplants (about ¾ pound each)
• Extra virgin olive oil
• 1 green bell pepper, halved
• 4 red bell peppers, halved
• 2 large onions, cut into eighths, root end attached
• 2 teaspoons kosher salt
• Freshly ground black pepper
• 2 tablespoons fresh lemon juice
• 3 cloves garlic, minced
• 7 tablespoons extra virgin olive oil
• 3 tablespoons chopped curly parsley

AI Chef 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag