Vegan Eggplant, Zucchini, and Tomato Salad
Posted by Bobby Chase
Cherry Tomatoes, Cloves Garlic, Salt And Pepper, Balsamic Vinegar, Basil, Eggplant, Zucchinis, Olive Oil
Perfect for Vegans, a Plant-Based Ingredient Jerky Packed with Protein and Flavor
Perfect for Vegans, a Plant-Based Ingredient Jerky Packed with Protein and Flavor
Vegan Eggplant, Zucchini, and Tomato Salad Recipe
This vegan salad makes an excellent side dish or light lunch. The roasted eggplant and zucchini add depth of flavor, while the juicy cherry tomatoes and tangy balsamic vinegar make this dish refreshing and filling.
Ingredients
- 1 pint cherry tomatoes, halved
- 2 cloves garlic, minced
- Season with salt and pepper to taste
- 2 tbsp balsamic vinegar
- For garnish, use chopped fresh basil
- 1 large eggplant, chopped into small pieces
- 2 medium zucchinis, chopped into small pieces
- 1/4 cup olive oil
Time Needed
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Instructions
- Preheat the oven to 400°F.
- Spread the eggplant and zucchini slices on a baking sheet and season with salt and pepper.
- Bake for 25-30 minutes, or until tender and lightly browned.
- Combine the roasted vegetables, cherry tomatoes, and minced garlic in a large mixing bowl.
- To combine, drizzle with balsamic vinegar and toss well.
- If necessary, season with salt and pepper.
- Garnish with fresh chopped basil and serve immediately.
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