Grilled Summer Salad

Grilled! Eggplant, peppers, tomatoes, onions, and fresh basil

Who says only meat goes on the grill? The sweet flavor of summer veggies intensifies when grilled. This salad is super easy—grill ’em all up, toss together. Done!

8 oz sweet grilling peppers, halved and seeded
1 1/2 lb Fairytale eggplants, cut into 1/2-inch-thick rounds
1 sweet onion cut into 8 wedges
1 pint cherry tomatoes
1/2 tsp freshly ground black pepper, divided
3 tbsp extra-virgin olive oil, divided
3/4 teaspoon salt, divided
Cooking spray
1 tbsp champagne vinegar
1/2 tsp sugar
2 garlic cloves, minced
1 ounce oil-cured olives (about 12), pitted and halved
1/4 cup fresh small basil leaves
1 tablespoon finely chopped fresh chives

Preheat grill to medium-high heat.

Toss veggies (peppers, eggplant, onion, tomatoes) with seasoning: 1/4 teaspoon black pepper, 1 tablespoon oil, and 1/4 teaspoon salt.

Place peppers (skin side down) and onion on grill coated with cooking spray; grill 10 minutes. Turn onion; add eggplant to grill. Remove peppers. Place peppers in a zip-top bag; seal. Let stand 10 minutes.

Grill eggplant and onion 5 minutes; remove onion. Turn eggplant; grill 5 minutes. Remove eggplant. Add tomatoes to a grill basket (skewered tomatoes would work here, too); grill 5 minutes. Remove peppers from bag. Peel and discard skins.

Combine 1/4 teaspoon salt, vinegar, and sugar. Slowly add 2 tablespoons oil, stirring with a whisk. Combine vegetables, dressing, garlic, and olives. Sprinkle with 1/4 teaspoon salt, 1/4 teaspoon pepper, basil, and chives.


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