Vegan Mediterranean Salad with Zucchini and Eggplant
Posted by Peter
Red Onion, Parsley, Kalamata Olives, Red Wine Vinegar, Extra-Virgin Olive Oil, Red Bell Pepper, Eggplant, Zucchinis, Dijon Mustard, Ground Black Pepper, Lemon Juice, Mint
Foolproof Plant-Based Recipes For Breakfast, Lunch And Dinner, Shipped Right to Your Door
Foolproof Plant-Based Recipes For Breakfast, Lunch And Dinner, Shipped Right to Your Door
Vegan Mediterranean Salad with Zucchini and Eggplant Recipe
This Vegan Mediterranean Salad with Zucchini and Eggplant is a light and filling dish that is ideal for a light lunch or dinner. Roasted zucchini and eggplant are tossed in a tangy vinaigrette with red bell pepper, Kalamata olives, and fresh herbs.
Ingredients
- 1/4 cup chopped red onion
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped kalamata olives
- 2 tbsp red wine vinegar
- 1/4 cup extra-virgin olive oil
- 1 red bell pepper, sliced
- 1 medium eggplant, sliced
- 2 medium zucchinis, sliced
- 1 teaspoon dijon mustard
- To taste, season with salt and freshly ground black pepper
- 1 tbsp freshly squeezed lemon juice
- 1/4 cup chopped fresh mint
Time Needed
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Instructions
- Preheat the oven to 400°F.
- On a large baking sheet, arrange the zucchini, eggplant, and red bell pepper.
- Season with salt and pepper and drizzle with olive oil.
- Roast for 25-30 minutes, or until the vegetables are tender and golden brown.
- Meanwhile, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, salt, and pepper in a large mixing bowl.
- To the bowl, add the roasted vegetables, Kalamata olives, parsley, mint, and red onion.
- To combine, toss everything together thoroughly.
- Warm or at room temperature, serve the salad.
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