- 1 large eggplant, peeled and cut into 1/2-inch slices
- 1 large sweet onion, peeled and halved
- 1 red bell pepper, halved and seeded
- 1 green bell pepper, halved and seeded
- 1 small zucchini, cut into 1/2-inch slices
- 8 fresh tomatoes, chopped
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 12 fresh basil leaves
- salt and pepper to taste
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- 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.
- Add tomatoes, vinegar, olive oil, basil, salt, and pepper. Toss thoroughly. Refrigerate 8 hours to overnight. Toss again before serving.
06/12/2019
recipepes.com
sicilian grilled vegetable salad, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
