Grilled vegetables dressed with olive oil make a wonderfully simple summer salad. | |
Yield | 4 servings |
Time | 15 minutes |
Tools |
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Ingredients |
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Directions | Preheat the grill or grill pan.
Place the unoiled vegetable slices on the hot grill and grill for 1-2 minutes on each side, until soft and marked. Meanwhile, combine the oil, garlic, and salt in the bowl. Cut the eggplant and zucchini into bite-sized pieces and toss with the dressing. Garnish and serve warm or at room temperature. |
Notes | This is one of those recipes where the quality of the ingredients makes all the difference. Use very fresh vegetables and the best olive oil you can find. |
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Grilled Eggplant and Zucchini Salad
