Sicilian Grilled Vegetable Salad

A great way to use fresh garden vegetables. Serve chilled as a summer salad or a side dish for steak. Can be served on top of bread or on a bed of lettuce. A recipe from Sicily.

Step: 1

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Step: 2

Place eggplant, onion, red bell pepper, green bell pepper, and zucchini on the grill and cook until slightly softened and grill marks have formed on each side, 15 to 30 minutes. Remove vegetables from grill and cut into cubes. Transfer to a large bowl.

Step: 3

Add tomatoes, vinegar, olive oil, basil, salt, and pepper. Toss thoroughly. Refrigerate 8 hours to overnight. Toss again before serving.

Per Serving: 128 calories; protein 2.6g; carbohydrates 15.4g; fat 7.3g; sodium 31.8mg.

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This also can make to cooking process . You don’t want to overcommit your oven by scheduling three dishes at once in there, or be rounding four pans on the cooking items . But often you can made a dish do double-duty .