Grilled Eggplant Zucchini And Peppers Salad
Grilled Eggplant Zucchini and Peppers Salad. Quick and simple to make on the grill, perfect for a summer barbecue. Loaded with flavor.
Servings: 6
Ingredients
- one medium or large eggplant
- 3 medium zucchini
- 12 mini peppers (or 3 medium red or green peppers)
For the dressing:
- 1/2 cup olive oil
- 1/4 cup apple cider vinegar
- 2 tbsp balsamic vinegar
- 1 tsp honey
- 1 tsp salt
- 1/4 cup chopped parsley
- 1/4 cup chopped dill
- 2 garlic cloves , minced or pressed
Other:
- cooking spray
Instructions
- Preheat gas grill to medium-high heat.
- Wash zucchini, eggplant and peppers. Slice zucchini lengthwise and eggplant crosswise into 1/3-1/2 inch thick slices. Spray zucchini, eggplant and peppers with cooking spray (or olive oil spray).
- Grill until vegetables are charred and beginning to soften. Turn once. Peppers will cook faster. Zucchini usually need 5 minutes per side and eggplant needs 6-7 minutes per side. (Grilling time may vary depending on the thickness of the vegetables and temperature of the grill.
- Remove from the grill. Peel peppers. When cool enough to handle, chop vegetables into 1/2 in cubes.
- In a bowl mix together olive oil, vinegar, balsamic, salt, honey, parsley, dill and garlic. Pour dressing over vegetables and mix to combine.
Nutrition
Calories: 224kcal | Carbohydrates: 13g | Protein: 2g | Fat: 18g | Saturated Fat: 2g | Sodium: 405mg | Potassium: 608mg | Fiber: 4g | Sugar: 9g | Vitamin A: 2375IU | Vitamin C: 100.2mg | Calcium: 38mg | Iron: 1.2mg