Best 8 Roasted Peppers Onion And Eggplant Recipes

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Roasted peppers, onions, and eggplants are a trio of Mediterranean vegetables that are often cooked together. The resulting dish is a colorful and flavorful side dish or main course. The roasting process brings out the natural sweetness of the vegetables and caramelizes their edges, creating a slightly smoky flavor. This dish can be served hot or cold and is a great way to use up summer produce. It can also be made ahead of time and reheated, making it a convenient option for busy weeknights.

Let's cook with our recipes!

ROASTED EGGPLANT AND BELL PEPPER SALAD



Roasted Eggplant and Bell Pepper Salad image

This chilled roasted eggplant and bell pepper salad is a great side dish or an appetizer in the summer. Perfect for parties; just add a bowl of tortilla chips next to it. You can also serve this hot with grilled chicken or fish. Either way, it's delicious! Garnish with dill or parsley.

Provided by Anonymous

Categories     Salad     Vegetable Salad Recipes

Time 1h55m

Yield 4

Number Of Ingredients 8

2 tablespoons olive oil
1 medium onion, sliced
1 large eggplant, cut into chunks
1 large orange bell pepper, cut into chunks
1 large tomato, sliced
2 cloves garlic, minced, or more to taste
1 tablespoon minced parsley, or to taste
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat 1 tablespoon oil in a large skillet over medium-high heat. Add onion and saute until browned, 5 to 7 minutes. Transfer to a plate. Add remaining olive oil to the skillet; add eggplant and bell pepper. Saute until starting to soften, about 5 minutes. Add tomato, garlic, parsley, salt, and pepper; cook 2 to 3 minutes more. Return sauteed onion to the skillet. Adjust seasonings if necessary. Transfer eggplant mixture to a baking pan.
  • Bake in the preheated oven for 30 minutes. Cool before serving, about 1 hour.

Nutrition Facts : Calories 133.4 calories, Carbohydrate 17.2 g, Fat 7.3 g, Fiber 7.2 g, Protein 3 g, SaturatedFat 1 g, Sodium 47.3 mg, Sugar 7.4 g

ROASTED EGGPLANT AND PEPPERS



Roasted Eggplant and Peppers image

Make and share this Roasted Eggplant and Peppers recipe from Food.com.

Provided by MMTRIP

Categories     Peppers

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

1 eggplant, peeled, halved, sliced
2 red bell peppers, cut into thick strips
1 green bell pepper
1 onion
1/4 cup extra virgin olive oil
fresh basil (optional)

Steps:

  • Preheat oven to 350.
  • Place eggplant, peppers, and onion in a nonstick baking dish.
  • Drizzle with oil.
  • Bake for 20 minutes, basting frequently.
  • Arrange on a serving dish and garnish w/ basil.

Nutrition Facts : Calories 179.8, Fat 14, SaturatedFat 2, Sodium 5.5, Carbohydrate 14.3, Fiber 6, Sugar 7.1, Protein 2.2

ROASTED PEPPERS, ONION, AND EGGPLANT



Roasted Peppers, Onion, and Eggplant image

Categories     Onion     Vegetable     Side     Roast     Vegetarian     Eggplant     Bell Pepper     Winter     Vegan     Gourmet     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 5

3 large red bell peppers
3 small Italian eggplants (1 lb total), halved lengthwise
2 1/2 tablespoons extra-virgin olive oil
1 large sweet onion, halved through root end and cut into 1/2-inch wedges
Sea salt

Steps:

  • Preheat oven to 400°F.
  • Place whole peppers in one third of an oiled, large 1-inch-deep baking pan. Brush cut sides of eggplants with 1/2 tablespoon oil and arrange next to peppers in pan. Toss onion with 1 tablespoon oil and spread in remaining third of pan.
  • Roast vegetables, turning peppers occasionally, until skins of peppers blister on all sides, about 40 minutes. Transfer peppers to a bowl, cover, and let steam 10 minutes. Continue roasting eggplants and onion until tender and browned, 20 to 30 minutes more, and keep warm, covered.
  • Peel peppers and cut into 1/2-inch-thick strips, discarding stems and seeds. Season vegetables with sea salt and pepper. Serve eggplants topped with peppers and onion. Drizzle with remaining oil and season with sea salt.

EGGPLANT AND ROASTED-PEPPER PASTA



Eggplant and Roasted-Pepper Pasta image

We love the combination of smoky roasted peppers and garlicky sauteed eggplant in this pasta dish that can be served hot, warm, or at room temperature.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Time 1h

Yield Serves 4 to 6

Number Of Ingredients 10

2 medium red bell peppers
2/3 cup extra-virgin olive oil
2 medium eggplants, peeled and cut into 3/4-inch cubes (about 8 cups)
2 cloves garlic, very thinly sliced (1 tablespoon)
Kosher salt and freshly ground pepper
1 teaspoon finely chopped fresh oregano
2 tablespoons red-wine vinegar
1/2 cup coarsely chopped fresh flat-leaf parsley, plus whole leaves for serving
4 ounces fresh mozzarella, torn into bite-size pieces
12 ounces campanelle or other curly pasta

Steps:

  • Place peppers directly over a gas flame and cook, turning occasionally, until charred all over, 8 to 10 minutes. Transfer to a bowl; cover with plastic wrap until cool enough to handle. Rub off charred skin with a paper towel; discard. Remove and discard seeds. Cut peppers into 1/4-inch strips.
  • Meanwhile, heat 1/3 cup oil in a large nonstick skillet over medium-high. Add eggplants, garlic, and 1 teaspoon salt; stir to combine. Add 1/3 cup water. Cover and cook, stirring occasionally and adding more water if needed, until eggplants are very tender but still hold shape, 10 minutes. Stir in oregano; cook 1 minute. Transfer to a large bowl; add peppers, remaining 1/3 cup oil, vinegar, parsley, and cheese. Let stand while cooking pasta.
  • Bring a large pot of salted water to a boil. Add pasta; cook according to package directions until al dente. Reserve 1/2 cup liquid, then drain. Toss pasta with eggplant mixture until fully coated (add pasta water if needed to moisten, 1/4 cup at a time). Season with salt and pepper, sprinkle with parsley leaves, and serve.

EGGPLANT AND RED PEPPER BAKE



Eggplant and Red Pepper Bake image

Another thing to do with eggplant.

Provided by Anthony

Categories     100+ Everyday Cooking Recipes     Vegetarian

Time 55m

Yield 4

Number Of Ingredients 11

1 red bell pepper, cut into matchstick-sized pieces
1 small onion, cut into matchstick-sized pieces
4 cloves garlic, minced
1 teaspoon dried basil
¼ teaspoon dried rosemary
salt and ground black pepper to taste
3 ⅓ tablespoons olive oil
3 ⅓ tablespoons balsamic vinegar
1 eggplant, sliced lengthwise 3/8-inch thick
2 tablespoons olive oil, or as needed
¼ cup grated mozzarella cheese

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Mix red bell pepper, onion, and garlic in a large mixing bowl; season with basil, rosemary, salt, and pepper. Drizzle olive oil and balsamic vinegar over the pepper mixture; toss to coat the vegetables evenly.
  • Brush eggplant slices with olive oil to coat thinly.
  • Spread about 1/3 of the pepper mixture into the bottom of a square glass baking dish; top with a layer of about 1/3 of the eggplant. Repeat layering twice more. Top final layer with mozzarella cheese.
  • Bake in preheated oven until the cheese is browned and the vegetables are bubbling, 35 to 40 minutes.

Nutrition Facts : Calories 227.4 calories, Carbohydrate 11.6 g, Cholesterol 4.5 mg, Fat 19.5 g, Fiber 4 g, Protein 3.4 g, SaturatedFat 3.3 g, Sodium 51.5 mg, Sugar 5.9 g

GRILLED EGGPLANT, PEPPERS AND ONIONS



Grilled Eggplant, Peppers and Onions image

The happy mix of eggplant, peppers and onions is found throughout the Mediterranean. Cooking the vegetables over hot coals adds a welcome smokiness, but even a stovetop grill gives a hint of smoky flavor, so don't fret if you can't grill outside. This salad is meant to be served at room temperature. Feel free to make it up to 2 hours ahead.

Provided by David Tanis

Categories     dinner, lunch, vegetables, side dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 9

4 small eggplants (about 2 pounds), sliced into 3/4-inch rounds
2 medium onions, sliced into 3/4-inch rounds
2 ripe bell peppers (or another type of large sweet pepper), halved and seeded
Extra-virgin olive oil
1 tablespoon red wine vinegar
Salt and pepper
1 tablespoon capers, rinsed and roughly chopped
Pinch of dried oregano
Pinch of crushed red pepper

Steps:

  • Prepare a bed of hot coals in a charcoal grill, or heat a stovetop grill to medium-high. Arrange eggplants, onions and peppers on a baking sheet. Paint vegetables lightly on both sides with olive oil.
  • Working in batches, grill all vegetables on both sides until softened and lightly charred, about 5 to 6 minutes per side. When all vegetables are cooked, chop them into rough chunks and place in a mixing bowl. Drizzle with 3 tablespoons olive oil and the vinegar. Season well with salt and pepper and toss to coat. Add capers and toss again.
  • Transfer mixture to a serving dish and sprinkle with oregano and crushed red pepper. Serve at room temperature.

Nutrition Facts : @context http, Calories 88, UnsaturatedFat 3 grams, Carbohydrate 14 grams, Fat 4 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 547 milligrams, Sugar 8 grams

OVEN ROASTED RED BELL PEPPER AND EGGPLANT



Oven Roasted Red Bell Pepper and Eggplant image

Make and share this Oven Roasted Red Bell Pepper and Eggplant recipe from Food.com.

Provided by Girl from India

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

2 red peppers, destemmed,deseeded and quartered
1 -2 small eggplant, cut into wedges that are around 2.5 cm in length
1 tablespoon olive oil
salt and black pepper (freshly ground if possible)
1 teaspoon fresh thyme or 1 teaspoon oregano leaves (optional)

Steps:

  • Preheat the oven to 200C.
  • Arrange the wedges of the eggplant and the red pepper in a baking pan. (A large pan is preferable to facilitate even cooking.)
  • Drizzle the oil and sprinkle the seasonings over the vegetables.
  • Roast in the oven for around 15 mins (turn with a spatula now and then) until the vegetables are brown around the edges.
  • Sprinkle the fresh herbs if you are using them.
  • Serve.

Nutrition Facts : Calories 78.4, Fat 3.8, SaturatedFat 0.6, Sodium 4, Carbohydrate 11.4, Fiber 5.9, Sugar 5.7, Protein 2

PASTA WITH ROASTED EGGPLANT, PEPPER AND GARLIC



Pasta With Roasted Eggplant, Pepper and Garlic image

Provided by Melissa Clark

Categories     dinner, easy, weekday, pastas, main course

Time 1h

Yield 3 to 4 servings

Number Of Ingredients 11

2 1/4 pounds eggplant, cut into 1/2-inch cubes
7 tablespoons extra virgin olive oil
1 3/4 teaspoons kosher salt
3/4 teaspoon pepper
2 small red bell peppers, seeded and cut into 1/4-inch strips
9 garlic cloves, unpeeled, lightly crushed
1 1/2 teaspoons red wine vinegar, more to taste
3/8 teaspoon red pepper flakes
1/2 pound whole-wheat pasta, like penne or rigatoni
3/4 cup ricotta cheese
Chopped basil or chives

Steps:

  • Turn on the broiler and set a rack 6 inches from the heat. Toss the eggplant with 2 tablespoons oil, 3/4 teaspoon salt and 1/2 teaspoon pepper, and spread it in a single layer on a large baking sheet. Broil, tossing once halfway through, until the eggplant is golden but not cooked through, 5 to 6 minutes. Turn off the broiler and heat the oven to 375 degrees.
  • Toss the peppers and garlic with 1 tablespoon oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Spread on another baking sheet in a single layer. Roast the eggplant, peppers and garlic until they are tender, 30 to 40 minutes.
  • Slip the garlic cloves from their peels and mash them in a small bowl with 3/4 teaspoon salt. Whisk in the remaining 4 tablespoons oil, the vinegar and the pepper flakes.
  • Bring a large pot of salted water to a boil. Cook the pasta according to package directions; drain. Toss with the vegetables, the mashed garlic, the ricotta and the herbs. Add more salt and vinegar to taste.

Nutrition Facts : @context http, Calories 587, UnsaturatedFat 22 grams, Carbohydrate 64 grams, Fat 31 grams, Fiber 11 grams, Protein 16 grams, SaturatedFat 7 grams, Sodium 874 milligrams, Sugar 12 grams

Tips:

  • Choose ripe, firm vegetables for roasting. Avoid vegetables that are bruised or have blemishes.
  • Cut the vegetables into uniform pieces so that they cook evenly.
  • Toss the vegetables in olive oil and season with salt, pepper, and herbs before roasting. This will help them to brown and caramelize.
  • Roast the vegetables at a high temperature (425°F or 220°C) for a short amount of time. This will help to keep them tender and prevent them from drying out.
  • Keep an eye on the vegetables while they are roasting and stir them occasionally to ensure that they cook evenly.
  • Once the vegetables are roasted, remove them from the oven and let them cool slightly before serving.
  • Roasted vegetables can be served as a side dish, appetizer, or main course.

Conclusion:

Roasted vegetables are a delicious and healthy way to enjoy your favorite vegetables. They are versatile and can be used in a variety of dishes. With a little planning and preparation, you can easily roast vegetables at home. So next time you're looking for a healthy and flavorful side dish, try roasting some vegetables. You won't be disappointed!

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