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Grilled Eggplant Salad
Ingredients
-
3
tablespoons snipped fresh herbs (basil, oregano, and/or parsley)
-
3
tablespoons balsamic vinegar
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2
tablespoons olive oil
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2
cloves garlic, minced
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3
Japanese eggplants, sliced lengthwise 1/4 inch thick (about 12 ounces)*
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2
medium red sweet peppers, seeded and cut into 1-inch-wide strips
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2
medium sweet onions (such as Visalia or Wall Wall), sliced 1/2 inch thick
Directions
In a small bowl combine the herbs, vinegar, oil, and garlic, plus salt and freshly ground black pepper to taste. Grill vegetables on the rack of an uncovered grill directly over medium heat for 8 to 12 minutes or until vegetables are crisp-tender, turning once and brushing occasionally with some of the oil mixture. Transfer vegetables to serving dish; toss with remaining oil mixture. Makes 4 to 6 servings.
From the Test Kitchen
- Note *If desired, substitute 1 small regular eggplant for the Japanese eggplants. Slice the eggplant and grill as above. Before serving, cut the eggplant slices into quarters.
Nutrition Facts
(Grilled Eggplant Salad)
- Servings Per Recipe 4,
- Calories 116,
- Protein (gm) 1,
- Carbohydrate (gm) 13,
- Fat, total (gm) 7,
- Saturated fat (gm) 1,
- Dietary Fiber, total (gm) 3,
- Vitamin A (RE) 278,
- Vitamin C (mg) 66,
- Sodium (mg) 39,
- Calcium (DV %) 10,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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