Grilled Vegetable Salad - 1

Course : Grilling
Serves: 6
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1 large eggplant -- (10 oz)
1 medium sweet red pepper
1 medium sweet yellow pepper
2 medium zucchini
1 medium red onion
12 medium mushrooms
1 medium tomato -- chopped
1/3 cup black olives -- slivered
1/4 cup balsamic/red wine vinegar
1 tablespoon Dijon mustard
2 cloves garlic minced
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup basil -- fresh, chopped
1/2 cup olive oil

Preparation / 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 1/2-inch thick slices; set aside separately. Trim ends of mushroom stems. Rinse eggplant under cold water; pat thoroughly dry. Lightly brush vegetables with oil. Grill mushrooms and onion, turning occasionally, for 8-10 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.

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