Description
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.
Ingredients
- 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
- ¼ cup balsamic vinegar
- ¼ cup olive oil
- 12 fresh basil leaves
- salt and pepper to taste
Instructions
- 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.
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 8 hrs 45 mins
Servings: 8