Pepper Mushroom And Eggplant Salad Recipes
ROASTED EGGPLANT AND POTATOES RECIPE
Roasted eggplant, zucchini, potatoes, and sliced mushrooms are seasoned with Ranch dressing dry mix packet and oil, then roasted in a hot oven.
Provided by Paula Rhodes
Categories Vegetables and Side Dishes
Time 1h20m
Number Of Ingredients 9
Steps:
- Preheat oven to 425˚ F.
- Use a silicone baking mat or cover a baking pan with aluminum foil. Spray with olive oil (may substitute vegetable oil spray but I prefer the extra flavor of olive oil).
- Toss the eggplant with salt and place in a colander for 30 minutes to drain off bitter juices. (I often skip this part if my eggplant is small and very fresh.)
- Put the potatoes into a large bowl and spray with oil. Toss to lightly coat all pieces. Sprinkle half of the salad dressing mix over the potatoes and toss again. Spread on a prepared baking sheet and roast for 10 minutes.
- Rinse eggplant well and pat dry. Put the eggplant, zucchini, onions, mushrooms, and red pepper in a large bowl, spray with oil and toss with the remaining dry salad dressing. Add to potatoes on a baking pan and stir carefully. Continue roasting vegetables until tender about 30-40 minutes.
- Serve immediately. Sprinkle with chopped fresh parsley or basil, if desired.
Nutrition Facts : ServingSize 1, Calories 154 kcal, Carbohydrate 33 g, Protein 5 g, Fat 1 g, SaturatedFat 1 g, Sodium 498 mg, Fiber 7 g, Sugar 7 g, UnsaturatedFat 2 g
GRILLED EGGPLANT, PEPPERS AND ONIONS
The happy mix of eggplant, peppers and onions is found throughout the Mediterranean. Cooking the vegetables over hot coals adds a welcome smokiness, but even a stovetop grill gives a hint of smoky flavor, so don't fret if you can't grill outside. This salad is meant to be served at room temperature. Feel free to make it up to 2 hours ahead.
Provided by David Tanis
Categories dinner, lunch, vegetables, side dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Prepare a bed of hot coals in a charcoal grill, or heat a stovetop grill to medium-high. Arrange eggplants, onions and peppers on a baking sheet. Paint vegetables lightly on both sides with olive oil.
- Working in batches, grill all vegetables on both sides until softened and lightly charred, about 5 to 6 minutes per side. When all vegetables are cooked, chop them into rough chunks and place in a mixing bowl. Drizzle with 3 tablespoons olive oil and the vinegar. Season well with salt and pepper and toss to coat. Add capers and toss again.
- Transfer mixture to a serving dish and sprinkle with oregano and crushed red pepper. Serve at room temperature.
Nutrition Facts : @context http, Calories 88, UnsaturatedFat 3 grams, Carbohydrate 14 grams, Fat 4 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 547 milligrams, Sugar 8 grams
ROASTED EGGPLANT AND BELL PEPPER SALAD
This chilled roasted eggplant and bell pepper salad is a great side dish or an appetizer in the summer. Perfect for parties; just add a bowl of tortilla chips next to it. You can also serve this hot with grilled chicken or fish. Either way, it's delicious! Garnish with dill or parsley.
Provided by Anonymous
Categories Salad Vegetable Salad Recipes
Time 1h55m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Add onion and saute until browned, 5 to 7 minutes. Transfer to a plate. Add remaining olive oil to the skillet; add eggplant and bell pepper. Saute until starting to soften, about 5 minutes. Add tomato, garlic, parsley, salt, and pepper; cook 2 to 3 minutes more. Return sauteed onion to the skillet. Adjust seasonings if necessary. Transfer eggplant mixture to a baking pan.
- Bake in the preheated oven for 30 minutes. Cool before serving, about 1 hour.
Nutrition Facts : Calories 133.4 calories, Carbohydrate 17.2 g, Fat 7.3 g, Fiber 7.2 g, Protein 3 g, SaturatedFat 1 g, Sodium 47.3 mg, Sugar 7.4 g
ROASTED EGGPLANT AND MUSHROOMS
Eggplant, mushrooms, and zucchini are roasted together with a touch of tomato for a surprisingly robust side dish or sandwich filling.
Provided by PSPINRAD
Categories Side Dish Vegetables Squash Zucchini
Time 55m
Yield 2
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Place eggplant, zucchini, onion and mushrooms in a 2 quart casserole dish. In a small bowl combine the tomato paste with the water, and stir in garlic, basil, salt and pepper. Pour over the vegetables and mix well.
- Bake in preheated oven for 45 minutes, or until eggplant is tender, stirring occasionally. Add water as necessary if vegetables begin to stick; however, vegetables should be fairly dry, with slightly browned edges.
Nutrition Facts : Calories 117.9 calories, Carbohydrate 25.8 g, Fat 1.1 g, Fiber 9 g, Protein 6.6 g, SaturatedFat 0.2 g, Sodium 111.1 mg, Sugar 13.3 g
ROASTED EGGPLANT LENTIL SALAD (AUBERGINE SALAD)
Recipe video above. Lentils and roasted eggplant (aubergine) is such a great combination - especially when you infuse the lentils with flavour by cooking them in a seasoned broth, and you try my method of roasting eggplant so they stay plump and juicy inside with great caramelisation on the outside! (For more roasted eggplant uses, visit this roasted eggplant recipe).Great to serve at a brunch as a main - it holds up well for hours. Serve warm, or at room temp. Serves 3 to 4 as main, 8 - 10 as a side.
Provided by Nagi
Categories Mains Side Salad
Number Of Ingredients 21
Steps:
- Dressing - shake in a jar.
Nutrition Facts : Calories 512 kcal, Carbohydrate 50 g, Protein 21 g, Fat 27 g, SaturatedFat 6 g, Cholesterol 13 mg, Sodium 645 mg, Fiber 23 g, Sugar 9 g, ServingSize 1 serving
EGGPLANT, RED PEPPER AND MUSHROOMS
Make and share this Eggplant, Red Pepper and Mushrooms recipe from Food.com.
Provided by nemokitty
Categories Peppers
Time 26m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat broth in large saucepan. Add garlic, half the scallion, eggplant and red bell pepper and saute till the scallion begins to soften, about 4 minutes.
- Add mushrooms and black pepper and continue sauteeing till eggplant is tender, 5 minutes.
- Stir in Parmesan, serve and sprinkle with remaining scallions.
Nutrition Facts : Calories 53.1, Fat 1, SaturatedFat 0.4, Cholesterol 1.6, Sodium 80.2, Carbohydrate 9.8, Fiber 5.1, Sugar 4.4, Protein 2.8
PEPPER, MUSHROOM AND EGGPLANT SALAD
This warm salad is exactly what it says it is: peppers, mushrooms and eggplants. But then we added one more ingredient that takes it to a new flavor level.
Provided by My Food and Family
Categories Home
Time 18m
Yield Makes 8 servings.
Number Of Ingredients 6
Steps:
- Cut peppers lengthwise into quarters.
- Place vegetables on rack of broiler pan 2 to 3 inches from heat. Brush vegetables with 3/4 cup dressing. Broil 6 to 8 minutes or until tender, turning and brushing occasionally with remaining dressing.
- Slice mushrooms; toss with peppers, eggplant and remaining 1/4 cup dressing.
Nutrition Facts : Calories 150, Fat 12 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g
SPICED PEPPERS AND EGGPLANT
Provided by Alison Roman
Categories Side Sauté Low Carb Vegetarian Quick & Easy High Fiber Basil Eggplant Bell Pepper Summer Healthy Vegan Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Heat oil in a large skillet over medium-high heat. Add garlic, coriander, cumin, and saffron, if using; cook, stirring often, until garlic is softened, about 4 minutes. Add sweet peppers and eggplants; season with salt and pepper. Cook, tossing occasionally, until vegetables are tender, 15-20 minutes. Remove from heat and add vinegar. Just before serving, add basil and toss to combine.
- DO AHEAD: Vegetables can be cooked 4 days ahead. Cover; chill. Bring to room temperature before adding basil and serving.
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EGGPLANT SZECHUAN-STYLE WITH PEPPERS & MUSHROOMS
From plantbasedcooking.com
Estimated Reading Time 3 mins
- In a small bowl, make broth mixture by adding veggie broth or water, garlic, ginger, soy sauce, maple syrup, chili paste, and vinegar. Set aside.
- In a large skillet, saute eggplant in 1/4 cup water until soften just a bit and then add peppers and mushrooms and continue to sauté for about 3-4 minutes.
- Add sauce mixture to eggplant, bring to boil, and stir. Cook for a few minutes until the mixture has reduced a little.
BAKED EGGPLANT, ONE OF OUR DELICIOUS VEGETARIAN RECIPES.
From cookingnook.com
- Place both the eggplant and peppers on a baking sheet. Bake in a preheated 400°F (200°C) oven for about 30 minutes or until the eggplant is tender and the peppers are charred. (Watch closely as the peppers may be cooked before the eggplant.)
- Remove the skin from the peppers (and from the eggplant if you wish). Cut the eggplant into chunks and cut the peppers into thin slices.
- Combine the lemon juice, vinegar, oil, garlic, salt and pepper. Pour over the vegetables and stir. Cover and refrigerate for several hours to meld the flavors.
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Estimated Reading Time 4 mins
- Cut eggplant into uniform 1 inch cubes. Wash mushrooms and thickly slice mushrooms. Toss with 1 tbsp of the olive oil and spread onto one of the baking sheets.
- Roughly chop kale into uniform pieces and toss with remaining 1 tbsp of olive oil. Spread onto other baking sheet, leaving a little space for the walnuts.
SPICED PEPPERS AND EGGPLANT RECIPE | BON APPéTIT
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Estimated Reading Time 40 secs
- Heat oil in a large skillet over medium-high heat. Add garlic, coriander, cumin, and saffron, if using; cook, stirring often, until garlic is softened, about 4 minutes. Add sweet peppers and eggplants; season with salt and pepper. Cook, tossing occasionally, until vegetables are tender, 15–20 minutes. Remove from heat and add vinegar. Just before serving, add basil and toss to combine.
- DO AHEAD: Vegetables can be cooked 4 days ahead. Cover; chill. Bring to room temperature before adding basil and serving.
EGGPLANT AND MUSHROOM PENNE | SO DELICIOUS
From sodelicious.recipes
Estimated Reading Time 1 min
- Cooking the eggplant: Place the eggplant slices on a baking tray on parchment paper, drizzle with 1 tablespoon of vegetable oil, and season with salt and pepper. Roast for 25 minutes at 380⁰F/190⁰C.
- Start cooking the onion. Stir. As it starts to become tender, add the yellow bell pepper and mushrooms, and season with salt and pepper. Cook and stir for 2-3 minutes.
ROASTED EGGPLANT MUSHROOM SALAD - VEGAN! - LET'S BRIGHTEN UP
From letsbrightenup.com
Estimated Reading Time 3 mins
- Remove any dirt that might be on the mushrooms, then slice in half and add to the tray along with the sliced eggplant.
- Peel and cut the red onion in half, then slice into strips. Peel and finely slice the garlic cloves and add both to the tray.
PORTOBELLO MUSHROOM AND EGGPLANT CHILI | HEALTHY RECIPES ...
From weightwatchers.com
- Put eggplant into a colander and sprinkle with 1 tsp salt, tossing to coat evenly. Place a large plate on top of eggplant and weigh it down with one or two large cans. Let stand about 30 minutes. With hands, squeeze out excess liquid from eggplant.
- In a 5- or 6-qt slow cooker, stir together diced tomatoes, tomato sauce, chili powder, Worcestershire sauce, oregano, and remaining 1/2 tsp salt. Add portobellos, onion, bell pepper, poblano, and black beans, stirring to mix well. With back of a wooden spoon, gently press vegetable mixture to form an even layer. Put eggplant on top in even layer, leaving a 1/2-inch border. Cover and cook until vegetables are softened, 4 to 5 hours on High or 8 to 10 hours on Low.
- About 20 minutes before cooking time is up, slowly stir in cornmeal. Cover and cook until chili thickens, about 15 minutes. Divide chili evenly among 6 bowls and top evenly with yogurt, bell pepper, and chile pepper; sprinkle with additional chili powder, if desired.
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- Heat the olive oil in a large skillet over medium heat. When hot, add the eggplant and red pepper flakes and cook for 10 minutes.
- Stir in green pepper (if using), onion, garlic and mushrooms and cook vegetables are very soft, around 20 minutes. Season to taste with salt and pepper.
- While the vegetables are cooking, cook the pasta per package directions (see my tips on Cooking Perfect Pasta). Drain and set aside.
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- Preheat a grill pan to medium heat. Brush a little oil on both sides of the slices of the eggplant and grill until they develop some grill marks on both sides, about 3 minutes.
- Leave the mushrooms in large pieces and toss them lightly in some olive oil, grill them for a few minutes or until the develop good color.
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