Saturday, October 31, 2009

Recipe for Roasted Fall Vegetable Salad

This recipe is really simple and really good. You just have to place a whole (not cut) eggplant, a red pepper, a green pepper, an onion and a big tomato (everything whole) on a tray and roast uncovered until done (you may need to get the tomato out sooner). After it is roasted and cooled, peal the vegetables and cut them up. Add a little bit of cold pressed virgin olive oil (from Spain (: oregano, salt, and a chopped garlic clove.
Enjoy a low calorie different vegetable dish. Warning: It is great on bread, but it is better eaten along with some lean meat. Maybe I will take a picture tomorrow and try to upload it.


Karen said...

Tried your recipe today and LOVED it Maribel. Ate it along side my beef. Not sure if I did it exactly as you would have - you have to post a pic. You can edit this post and add one if you decide. I'd love to see what yours looks like. Thanks for posting! Karen

Maribel said...

Well, Karen, see if I get into posting pictures one of these days. I'm really glad you liked it. Have a great weekend.