Bulgarian Roasted Vegetable Salad

Ingredients

• 2 red bell peppers (300g) 2 red bell peppers (300g)
• 2 yellow bell peppers (300g) 2 yellow bell peppers (300g)
• 1 large eggplant (400g) 1 large eggplant (400g)
• 4 tomatoes (500g) 4 tomatoes (500g)
• 1 red onion (150g) 1 red onion (150g)
• 3 tablespoons olive oil (45ml) 3 tablespoons olive oil (45ml)
• 2 tablespoons red wine vinegar (30ml) 2 tablespoons red wine vinegar (30ml)
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 10g, 1.5g
• Carbohydrates (total, sugars): 22g, 12g
• Protein: 3g
• Fiber: 7g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Wash and dry the bell peppers, eggplant, tomatoes, and red onion.
3. 3.
   Cut the bell peppers into quarters, removing the seeds and stems.
4. 4.
   Slice the eggplant into 1-inch thick rounds.
5. 5.
   Cut the tomatoes into wedges.
6. 6.
   Slice the red onion into thin rings.
7. 7.
   In a large bowl, toss the bell peppers, eggplant, tomatoes, and red onion with olive oil, minced garlic, dried oregano, dried thyme, salt, and pepper.
8. 8.
   Arrange the vegetables in a single layer on a baking sheet.
9. 9.
   Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly charred.
10. 10.
    Remove from the oven and let the vegetables cool slightly.
11. 11.
    In a small bowl, whisk together red wine vinegar, olive oil, salt, and pepper to make the dressing.
12. 12.
    Transfer the roasted vegetables to a serving platter and drizzle the dressing over them.
13. 13.
    Allow the flavors to meld for 10 minutes before serving.

Treat your ingredients with care...

• Bell peppers — To easily remove the skin after roasting, place the roasted bell peppers in a covered bowl for 10 minutes, then peel off the skin.
• Eggplant — Salting the eggplant slices before roasting helps remove any bitterness. Sprinkle salt on both sides of the slices and let them sit for 15 minutes, then rinse and pat dry before proceeding with the recipe.

Tips & Tricks

• For added depth of flavor, you can sprinkle some crumbled feta cheese or toasted pine nuts over the salad before serving.
• Feel free to customize the vegetables used in this recipe based on seasonal availability or personal preference.
• To intensify the smoky flavor, you can grill the vegetables instead of roasting them in the oven.
• Leftovers can be stored in the refrigerator for up to 3 days. The flavors will continue to meld, making it even more delicious the next day.
• Serve the salad at room temperature or slightly chilled for the best taste.

Serving advice

Serve the Bulgarian Roasted Vegetable Salad as a refreshing appetizer or as a side dish alongside grilled meats or fish. It pairs wonderfully with crusty bread or as a topping for bruschetta.

Presentation advice

Arrange the vibrant roasted vegetables on a platter, allowing their colors to shine through. Drizzle the dressing over the vegetables, and garnish with fresh herbs, such as parsley or basil, for an added touch of freshness.