Grilled Vegetable Salad

Fitting in five servings a day is no problem when you serve up this savory salad. Veg out tonight! You go grill.

Grilled Vegetable Salad

Ingredients

For 0008 Serving(s)

Recipe

  • 2 red bell peppers, halved and seeded
  • 2 eggplants, cut into 0.5 in thick slices
  • 1 sweet onion, cut into 8 wedges
  • 2 cup(s) cherry tomatoes
  • 1/2 teaspoon(s) freshly ground black pepper, divided
  • 3 tablespoon(s) extra virgin olive oil, divided
  • 3/4 teaspoon(s) salt, divided
  • 1 cooking spray
  • 1 tablespoon(s) champagne vinegar
  • 1/2 teaspoon(s) sugar
  • 2 cloves garlic, minced
  • 1 ounce(s) oil cured olives, pitted and halved (12 olives)
  • 4 tablespoon(s) fresh small basil leaves
  • 1 tablespoon(s) finely chopped fresh chives
  • 2 green pepper, halved and seeded

Directions

    1. Preheat grill to medium-high heat.
    2. Mix red peppers, green peppers, eggplant, onions, and tomatoes with 0.25 tsp of black pepper, 1 tbsp of oil, and 0.25 tsp of salt.
    3. Place bell peppers, skin sides down, and onion on a grill that has been coated with cooking spray.
    4. Grill for 10 minutes.
    5. Turn onion and place eggplant onto a grill. Remove peppers from grill and place in a ziplock bag and let stand for 10 minutes.
    6.  Grill onion and peppers for another 5 minutes and remove onion. Turn eggplant and grill for an extra 5 minutes. Remove the eggplant. 
    7. Add tomatoes to grill using a grill basket or foil basket. Grill for 5 minutes.
    8. Remove peppers from zip-lock bag and peel and discard skins. Slice peppers lengthwise.
    9. Combine 0.25 tsp salt, vinegar, and sugar. Add 2 tbsp of oil and stir with a whisk. 
    10. Combine vegetables, dressing, garlic, and olives. 
    11. Sprinkle with 0.25 tsp of salt, 0.25 tsp of pepper, basil, and chives.
    12.  Place on a serving dish and serve warm.