Winter Bread Salad with Roasted Eggplant and Peppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
Eggplant, sweet red pepper
Make your own dried bread cubes by cutting leftover bread into 1 inch cubes. Dry in a low oven (200 degrees) for about 15-20 mins. Time required will depend on how stale the bread is to start.
Place bread cubes in large salad bowl. In a small bowl, mix honey and vinegar. Add diced tomotoes and mix. Pour over bread cubes in salad bowl. Set aside so that bread will absorb juices.
Cut eggplant into 1- inch cubes. Toss in a bowl with red pepper strips, onions, olive oil and salt and pepper to taste. Spread vegetables unto baking sheet lined with foil and coated with cooking spray. Roast at 325 degrees for 30 mins., turning once or twice to brown.
Mix hot roasted vegetables with bread crumbs. Moisen with additional tomato juice, if needed. Serve over salad greens with capers sprinkled on top.
May also add cheeses, white beans and fresh herbs in season.
Number of Servings: 2
Recipe submitted by SparkPeople user FOLIOMEG.
Place bread cubes in large salad bowl. In a small bowl, mix honey and vinegar. Add diced tomotoes and mix. Pour over bread cubes in salad bowl. Set aside so that bread will absorb juices.
Cut eggplant into 1- inch cubes. Toss in a bowl with red pepper strips, onions, olive oil and salt and pepper to taste. Spread vegetables unto baking sheet lined with foil and coated with cooking spray. Roast at 325 degrees for 30 mins., turning once or twice to brown.
Mix hot roasted vegetables with bread crumbs. Moisen with additional tomato juice, if needed. Serve over salad greens with capers sprinkled on top.
May also add cheeses, white beans and fresh herbs in season.
Number of Servings: 2
Recipe submitted by SparkPeople user FOLIOMEG.
Nutritional Info Amount Per Serving
- Calories: 236.2
- Total Fat: 7.7 g
- Cholesterol: 0.0 mg
- Sodium: 754.1 mg
- Total Carbs: 40.7 g
- Dietary Fiber: 8.1 g
- Protein: 5.1 g
Member Reviews