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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