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Catalan Roasted Vegetable Salad

Catalan Roasted Vegetable Salad Recipe

  • 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
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 113kcal (6%)
Total Fat 9g (13%)
Saturated Fat 1g (6%)
Cholesterol 0mg (0%)
Total Carbohydrate 9g
Dietary Fiber 3g
Sugars 4g
Protein 1g
* 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.



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