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Roasted Mediterranean Salad

A wonderful side dish on a summer day.


  • 1 eggplant
  • 1 red pepper
  • 1 medium onion, sliced
  • 1 zucchini, sliced
  • ½ cup parsley
  • 1 tsp garlic powder
  • ½ cup balsamic vinegar
  • ½ cup olive oil
  • salt and pepper to taste


  1. Cut eggplant and zucchini into long slanted thin slices
  2. Cut onions and red pepper into thin slices.
  3. Chop through parsley.
  4. Use part of olive oil for vinaigrette to season vegetables.
  5. Sprinkle garlic powder, salt and pepper over vegetables.
  6. Bake at 400F at top rack of oven for 15 minutes.
  7. Mix remaining olive oil with balsamic vinegar salt/pepper.
  8. Pour over roasted vegetables and serve warm preferably.
  9. May serve with lemon potatoes and Baked Spiced Pork Chops.
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