Best Keto Roasted Eggplant Lemon And Caper Salad Recipes

KETO OVEN ROASTED VEGETABLES RECIPE

Keto Oven Roasted Vegetables Recipe image

The ultimate guide for how to roast vegetables, including the best vegetables to roast (with oven times) and a super EASY oven roasted vegetables recipe. Keto roasted vegetables take just 10 minutes to prep.

Provided by Maya Krampf

Time 40m

Number Of Ingredients 11

Ingredients

2 cups Broccoli ((cut into florets; ~1 small crown))
2 cups Cauliflower ((cut into florets; ~1/2 head))
2 cups Zucchini ((sliced into 1/4 inch thick circles; ~8 ounces))
2 cups Bell peppers ((cut into 1.5 inch pieces; ~1.5 large peppers))
2 cups Red onion ((cut into 1.5 inch pieces; ~1 medium onion))
1/4 cup Olive oil
2 tbsp Balsamic vinegar
1 tsp Garlic powder
1 tsp Italian seasoning
1 tsp Sea salt
1/2 tsp Black pepper

Steps:

Preheat the oven to 425 degrees F (218 degrees C). Line an extra-large baking sheet with foil, if desired.
Combine the vegetables in a large bowl.
In a small bowl, whisk together the olive oil, balsamic vinegar, garlic powder, Italian seasoning, sea salt, and black pepper. Pour the mixture over the vegetables.
Arrange the vegetables in a single layer on the prepared baking sheet, making sure each piece is touching the pan. Do not overcrowd the pan - use multiple pans if needed.
Roast the vegetables in the oven for about 30 minutes, until they are golden brown.

Nutrition Facts : Calories 113 kcal, Carbohydrate 11 g, Protein 2 g, Fat 7 g, SaturatedFat 1 g, Sodium 298 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving

EGGPLANT SALAD WITH PEPPERS, MINT AND CAPER-FETA VINAIGRETTE

Eggplant Salad With Peppers, Mint and Caper-Feta Vinaigrette image

Provided by Melissa Clark

Categories easy, lunch, quick, salads and dressings

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1/2 cup extra virgin olive oil
3 tablespoons freshly squeezed lemon juice
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 3/4 pounds eggplant (any kind, or a mixture), trimmed and cut into 1-inch chunks
3 ounces feta cheese, crumbled (about 2/3 cup)
1 clove garlic, minced
1 tablespoon capers, chopped
1 pound mixed bell peppers, seeded and cut into 1-inch pieces
1 cup cherry tomatoes, halved
1/4 cup fresh mint leaves

Steps:

Preheat oven to 425 degrees. Whisk together the oil, lemon juice, salt and pepper.
Toss eggplant with 1/3 cup vinaigrette, reserving the rest. Arrange on a baking sheet. Bake, tossing occasionally, until tender and golden around edges, about 30 minutes. Let eggplant cool somewhat. (It can be warm but not hot enough to melt feta or wilt mint.)
Whisk feta, garlic and capers into reserved vinaigrette. In a large bowl, combine eggplant, peppers, tomatoes and mint leaves. Toss with vinaigrette, and serve immediately or within several hours. (It holds up all day.)

Nutrition Facts : @context http, Calories 270, UnsaturatedFat 16 grams, Carbohydrate 15 grams, Fat 22 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 430 milligrams, Sugar 9 grams

LEMON-CAPER DRESSING

Lemon-Caper Dressing image

Here's a salad dressing that falls somewhere between special-occasion Caesar and "toss lemon juice and olive oil onto lettuce." By adding a craggy paste of capers and garlic and a pouf of shaved Parmesan to the lemon and olive oil, you get a puckery, salty mix that's packed with umami, just like Caesar, but isn't weighed down by mayonnaise or egg yolks. It works great on arugula, Romaine, kale or radicchio; steamed or roasted vegetables; hard-boiled eggs; and even grains. The recipe developer's mom has been feeding her this dressing since she could chew. Ali adds a bit more garlic and lemon than what you'll find here, so adjust it until it tastes good to you.

Provided by Ali Slagle

Categories dinner, easy, lunch, dips and spreads, sauces and gravies, appetizer, side dish

Time 5m

Yield 1/2 cup

Number Of Ingredients 6

Ingredients

1 medium garlic clove
Black pepper (about 1/4 teaspoon)
1 teaspoon capers (about 18)
3 tablespoons freshly squeezed lemon juice
5 tablespoons freshly grated Parmesan
1/4 cup extra-virgin olive oil

Steps:

On a cutting board, smash and coarsely mince the garlic. Add 10 grinds of fresh pepper and the capers to the garlic. Chop and press down on the mixture with the side of your knife until a coarse paste forms.
Transfer the paste to a bowl, then stir in the lemon juice, followed by the Parmesan. Slowly add in the olive oil, stirring until emulsified. Taste on a lettuce leaf (or whatever you're dressing) and adjust as needed with acid (lemon), fat (olive oil), and salt (capers and cheese).

Nutrition Facts : @context http, Calories 771, UnsaturatedFat 51 grams, Carbohydrate 7 grams, Fat 72 grams, Fiber 0 grams, Protein 26 grams, SaturatedFat 19 grams, Sodium 1033 milligrams, Sugar 2 grams

ROASTED EGGPLANT SALAD WITH CAPERS AND ONIONS

Roasted Eggplant Salad with Capers and Onions image

Provided by Diane Kochilas

Categories Salad Tomato Vegetable Side Roast Vegetarian Vinegar Eggplant Healthy Vegan Capers

Yield Makes 6 to 8 servings

Number Of Ingredients 10

Ingredients

3 large eggplants, roasted
1/2 cup extra-virgin olive oil
Salt to taste
1 medium onion, finely chopped
3 garlic cloves, pressed or minced
1/4 cup small, preferably Greek, capers, rinsed and drained
1 large, firm, ripe tomato, peeled, seeded, and finely chopped
1/4 cup finely chopped fresh flat-leaf parsley
2 tablespoons red wine vinegar, or more to taste
Freshly ground black pepper to taste

Steps:

1. Wash and pat dry the eggplants. Roast them whole over an open flame on top of the stove or under the broiler, turning, until the skins are charred on all sides. (This may also be done on a grill.) Remove and let cool slightly.
2. Have a large bowl with the olive oil ready. Cut the eggplants open lengthwise and remove as many of the seeds as possible. Scoop out the roasted eggplant pulp and place it in a bowl with the olive oil. Salt lightly. With a fork and knife, cut the eggplant so that it is chunky. Add the onion, garlic, capers, tomato, and parsley and mix with a fork to combine well. Add the vinegar and adjust the seasoning with additional salt, pepper, and vinegar if desired.