Roasted Bell Pepper and Eggplant Salad

Ingredients

• Salt and pepper - To taste
• Fresh parsley - 1/4 cup, chopped
• Lemon juice - 2 tablespoons
• Garlic - 2 cloves, minced
• Olive oil - 2 tablespoons
• Eggplant - 1
• Red bell peppers - 2

Instructions

1. Preheat the oven to 400°F.
2. Slice the bell peppers in half and remove the seeds and stems.
3. Slice the eggplant into 1/2-inch thick rounds.
4. Place the bell peppers and eggplant on a baking sheet and drizzle with olive oil. Season with salt and pepper.
5. Roast in the oven for 25-30 minutes, or until the vegetables are tender and slightly charred.
6. Remove from the oven and let cool.
7. Peel the skin off the roasted bell peppers and cut them into strips.
8. Dice the roasted eggplant into bite-sized pieces.
9. In a small bowl, whisk together the minced garlic, lemon juice, chopped parsley, salt, and pepper to make the dressing.
10. In a large bowl, combine the roasted bell peppers, roasted eggplant, and dressing. Toss gently to coat.
11. Serve the salad chilled or at room temperature.