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Catalan Roasted Vegetable Salad
- 2 medium eggplants (about ¾ pound each)
- Extra virgin olive oil
- 1 green bell pepper, halved
- 4 red bell peppers, halved
- 2 large onions, cut into eighths, root end attached
- 2 teaspoons kosher salt
- Freshly ground black pepper
- 2 tablespoons fresh lemon juice
- 3 cloves garlic, minced
- 7 tablespoons extra virgin olive oil
- 3 tablespoons chopped curly parsley
Directions:View on Cookstr
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|Amount Per Serving|
|Calories 113kcal (6%)|
|Total Fat 9g (13%)|
|Saturated Fat 1g (6%)|
|Cholesterol 0mg (0%)|
|Total Carbohydrate 9g|
|Dietary Fiber 3g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|