Roasted Vegetable Salad is a delicious option for hot days or when you want a vegetarian dish. The flavor of eggplant is unique, especially when paired with a tasty chimichurri.
Mix in a bowl the oil, parsley, oregano, garlic, onion, chili, vinegar, lemon juice, salt, and pepper to make the chimichurri. Stir well. Add salt and pepper. Refrigerate for at least 4 hours.
Cut the eggplant very thinly. Add plenty of salt and let them rest for 1 hour.
Wash the eggplant. In a bowl, add vinegar and chili, fill with water. Let the eggplant soak for 1 hour. Remove from water and dry thoroughly.
Cut the bell peppers into thirds, removing the seeds and white parts. Cut the fennels into quarters.
Cut the tomatoes into quarters.
Brush the vegetables with chimichurri and grill them on a very hot griddle. Stir the vegetables and serve.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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