Grilled Vegetable Salad
Yield
6 servingsPrep
30 minCook
30 minReady
5 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
eggplant
10 oz |
*
|
| 1 | each |
sweet red bell peppers
|
|
| 1 | each |
sweet yellow bell peppers
|
|
| 2 | each |
zucchini
|
|
| 1 | each |
red onion
|
|
| 12 | each |
mushrooms
|
|
| 1 | each |
tomatoes
chopped |
|
| ⅓ | cup |
black olives
slivered, dressing |
*
|
| Dressing | |||
| ¼ | cup |
balsamic vinegar
or red wine vinegar |
|
| 1 | tablespoon |
dijon mustard
|
|
| 2 | each |
garlic cloves
minced |
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| ⅓ | cup |
basil
chopped |
*
|
| ½ | cup |
olive oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
eggplant
10 oz |
*
|
| 1 | each |
sweet red bell peppers
|
|
| 1 | each |
sweet yellow bell peppers
|
|
| 2 | each |
zucchini
|
|
| 1 | each |
red onion
|
|
| 12 | each |
mushrooms
|
|
| 1 | each |
tomatoes
chopped |
|
| 79 | ml |
black olives
slivered, dressing |
*
|
| Dressing | |||
| 59 | ml |
balsamic vinegar
or red wine vinegar |
|
| 15 | ml |
dijon mustard
|
|
| 2 | each |
garlic cloves
minced |
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 79 | ml |
basil
chopped |
*
|
| 118 | ml |
olive oil
|
|
Directions
Cut eggplant into 1-inch thick slices.
In colander, layer eggplant, sprinkling each layer lightly with salt.
Let drain for 30 minutes.
Meanwhile, grill red and yellow peppers on greased grill over medium-high heat, turning often, for 10 minutes or until roasted.
Let cool.
Peel, seed and cut into 1-inch squares.
Place in large bowl.
Cut zucchini and onion into ½-inch thick slices; set aside separately.
Trim ends of muchroom stems.
Rinse eggplant under cold water; pat thoroughly dry.
Lightly brush vegetables with oil.
Grill mushrooms and onion, turning occasionally, for 8 to 10 minutes.
Grill zucchini and eggplant for 10 minutes or until tender-crisp.
Halve zucchini, quarter onions and cube eggplant slices; add to peppers along with mushrooms.
Dressing: in bowl, whisk together vinegar, mustard, garlic, salt and pepper; whisk in basil, then oil in steady stream.
Pour over vegetables, tossing gently to coat.
Refrigerate for at least 4 hours or up to 8 hours.
Bring to room temperature before serving.
Garnish with tomato and olives.
