Roasted Sun-kissed Vegetable Salad

Ingredients

• 1 moyenne Eggplant (cut into slices about 1 cm thick)
• 2 unités Zucchinis (cut into slices about 1 cm thick)
• 2 unités Bell peppers (red and yellow) (seeded and cut into strips)
• 5 cuillères à soupe Extra virgin olive oil (3 for cooking, 2 for the dressing)
• 1 pincée Salt
• 1 pincée Ground black pepper
• 0.5 unité Red onion (finely chopped)
• 1 unité Garlic clove (crushed then finely chopped)
• 2 cuillères à soupe Fresh parsley (very finely chopped)
• 2 cuillères à soupe Fresh cilantro (very finely chopped)
• 0.5 cuillère à café Ground cumin (freshly ground if possible)
• 1 cuillère à soupe Red wine vinegar
• 1 cuillère à soupe Fresh lemon juice

Instructions

1. Preheat the oven

   Turn the oven on to 200 °C and let it heat for about 5 minutes before placing the vegetables inside.

   Time: PT5M

   Temperature: 200°C

2. Prepare the vegetables

   Wash the eggplants, zucchinis and bell peppers. Cut them into strips about 1 cm thick, not too thin to avoid turning them into chips.

   Time: PT10M

3. Season the vegetables

   Lay the strips on the baking sheet, drizzle with 3 tablespoons of olive oil, lightly salt and toss with your hands or a spatula to coat each piece well.

   Time: PT5M

4. Roast the vegetables

   Put the sheet in the oven and cook for 20‑25 minutes, then watch the last 5 minutes for a light grilled color. If you like more crunch, turn on the broiler for 2‑3 minutes while watching closely.

   Time: PT30M

   Temperature: 200°C

5. Prepare the dressing

   In a bowl, combine the half red onion, the crushed garlic, parsley, cilantro, cumin, vinegar, lemon juice, the remaining olive oil (2 c. à s.) and a pinch of pepper. Mix until a light emulsion forms.

   Time: PT5M

6. Assemble the salad

   Once the vegetables are out of the oven, let them cool slightly, then transfer them to the bowl with the dressing. Toss gently to coat each piece well.

   Time: PT5M

7. Serve

   Place the salad on a serving dish. It can be enjoyed warm or at room temperature, alongside a grill, steak or simply on its own.

   Time: PT5M

Nutrition Facts

Calories

210

Protein

4 g

Carbohydrates

15 g

Fat

14 g

Fiber

5 g

Ingredient Substitutions

• Instead of Eggplant: zucchini
• Instead of Zucchinis: eggplant
• Instead of Bell peppers (red and yellow): green bell pepper
• Instead of Extra virgin olive oil: rapeseed oil
• Instead of Red onion: white onion
• Instead of Garlic clove: garlic powder (1/4 tsp)
• Instead of Fresh cilantro: parsley
• Instead of Ground cumin: sweet paprika
• Instead of Red wine vinegar: balsamic vinegar
• Instead of Fresh lemon juice: apple cider vinegar

Equipment Needed

• Oven
• Baking sheet (or oven‑proof dish)
• Parchment paper (optional) (optional)
• Chef's knife
• Cutting board
• Mixing bowl
• Wooden spoon or spatula
• Kitchen tongs (optional)
• Cooking gloves

Critical Steps — Do Not Skip

• Preheat the oven to 200 °C before roasting the vegetables.
• Cut the vegetables into uniformly thick strips to prevent burning.
• Do not overload the sheet so the vegetables roast instead of steam.

Chef Tips from the Video

• Use bell peppers of different colors for a vibrant visual effect.
• A splash of lime juice at the end adds extra freshness.
• If you like spices, add a pinch of smoked paprika to the dressing.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 2 to 3 days.

Freezer: Not recommended; roasted vegetable texture deteriorates.

Room temperature: Can stay at room temperature for up to 2 hours.

Make-Ahead Tips

• Vegetables can be roasted the day before and kept in the fridge; add the dressing just before serving.
• Prepare the dressing ahead of time and store it chilled in a small jar.