A quick flash under the broiler yields tender eggplant and silky bell peppers—a perfect complement to lightly dressed, pungent arugula.

This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.

Time: 20 minutes
Serves: 4


  • 1 small eggplant, sliced into rounds
  • 2 Tbs. + 1 Tbs. extra-virgin olive oil
  • 2 bell peppers (red, yellow, or orange), halved
  • 2 tsp. red wine vinegar
  • ¼ tsp. kosher salt
  • freshly ground black pepper, to taste
  • 4 cups baby arugula, kale, or spinach
  • ¼ cup shaved parmesan


  1. On a large foil-lined baking pan, place the eggplant slices in a single layer and brush with 2 Tbs. oil. Place the peppers cut side down on the pan.
  2. Place the pan 6–8 inches under the broiler and broil until the eggplant and peppers are browned and tender, 7–10 minutes. Let the peppers cool, then remove the skin and seeds. Chop the peppers into bite-size pieces.
  3. In a medium bowl, whisk together the remaining 1 Tbs. oil with the vinegar, salt, and a few grinds of black pepper. Toss with the arugula and parmesan.
  4. Place the eggplant and peppers on a serving plate. Top with the dressed arugula. 

Nutrition Information

Per serving (1¼ cups): 

  • Calories: 150
  • Total fat: 12 g
  • Sat fat: 2.5 g
  • Carbs: 9 g
  • Fiber: 3 g
  • Total sugar: 5 g
  • Added sugar: 0 g
  • Protein: 4 g
  • Sodium: 220 mg
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Salad Days!

Salads that make one-bowl meals. What’s not to love! The Healthy Cook's recipes will help expand your repertoire with imaginative combinations of greens, vegetables, herbs, whole grains, and proteins. Each salad is chock full of vegetables that deliver flavor and crunch to spare, and paired with a dressing that ties everything together.

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