|Grilled vegetables dressed with olive oil make a wonderfully simple summer salad.|
|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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