Recipe for Roasted Summer Vegetable Salad

Eggplant, bell peppers, and tomatoes are another reason to love summer. They’re so flavorful, high in nutrients, and low in calories that it’s hard not to get excited for them. It’s simple to make this salad; just toss the ingredients together and roast them. 

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This salad has only 90 calories per serving, including 4 grams of dietary fiber and 3.5 grams of fat, mostly from heart-healthy monounsaturated fat. Use it as a filling side dish to round out your meal, or stir in a source of protein to turn it into a main course.

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Here are some more options.

• Add or swap zucchini or yellow squash for the eggplant, bell peppers, or tomatoes
• Try fresh oregano instead of dried
• Toss the salad with cooked salmon, chicken, garbanzo beans, or tofu before serving to add protein
• For a cold or make-ahead meal, serve the salad with cottage cheese and some cooked whole-grain pasta or brown rice
• Experiment with other herbs like parsley, mint, and dill
• Make this the day before and serve it for lunch or dinner
• Try adding olives, feta cheese, or goat cheese for additional flavor

Recipe for Roasted Summer Vegetable Salad

Makes 6 servings
Ingredients:

• 1 large eggplant, cut into small cubes
• 2 cups cherry tomatoes, halved
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 2 tablespoons of extra-virgin olive oil
• 1 teaspoon of dried oregano
• Salt and pepper to taste
• 1 tablespoon balsamic vinegar, for serving
• Fresh basil leaves, chopped, for serving

Instructions:

1. Preheat your oven to 400°F (200°C). 
2. In a large bowl, toss the eggplant, cherry tomatoes, and bell peppers with olive oil, dried oregano, and black pepper
3. Spread the vegetables on a baking sheet in a single layer.
4. Roast for 25-30 minutes, until the vegetables are tender and slightly caramelized.
5. Remove from the oven and let cool slightly.
6. Transfer to a serving bowl, drizzle with balsamic vinegar, and sprinkle with fresh basil.

Nutrition information per serving: calories: 120 kcal; total fat: 7 g; total carbohydrates: 13 g; sugar: 7 g; fiber: 4 g; protein: 2 g; sodium: 80 mg; cholesterol: 0 mg

Reviewed by Natalie Stein, MS, MPH, CDCES