Roasted Mediterranean Eggplant Salad

Name: Roasted Mediterranean Eggplant Salad
Ingredients: 2 tablespoons fresh lemon juice; 1 tablespoon red wine vinegar; 1/4 cup olive oil; Salt and freshly ground pepper as desired; Olive oil spray; 4 teaspoons olive oil (divided); 1 large eggplant (peeled, cut into 1-inch chunks); 1 medium red bell pepper (seeded, membranes removed, cut in quarters); 1 medium yellow bell pepper (membranes removed, cut in quarters); 1 medium orange bell pepper (membranes removed, cut in quarters); 1 pint grape tomatoes (cut in half); 3 pickling cucumbers (like Kirbys or 1 medium, cut in half, seeded and diced); 2 green onions (sliced); 2 ounces feta cheese (cut into small cubes); 1/3 cup kalamata olives (pitted); 1 14 ounce can artichokes, rinsed and drained, cut into quarters; 1 tablespoon lemon zest; 3 tablespoons chopped fresh parsley; 2 tablespoons snipped fresh dill; 1/2 teaspoon salt (or as desired); Freshly ground pepper as desired; 1/2 cup cooked Israeli (whole wheat or brown rice couscous); Parchment paper; Small paper bag

Roasted Mediterranean Eggplant Salad

Written by David Shapiro

Blog Archive

Recipe Categories

Recipe Collections

MPM’s Latest Pins – Follow Me on Pinterest

Like MPM on Facebook