Grilled Vegetables Salad

1 zucchini

1 yellow squash

2 large red sweet peppers

1 medium red onion cut in 3/4 inch slices

1 small eggplant

6 C. baby greens or mesclun mix

1/4 C. olive oil

1/4 C. balsamic vinegar

1/4 C. fresh basil julienned

sea salt and fresh cracked black pepper

Cut the eggplant into 1 inch slices. Sprinkle with salt and let drain for 15 minutes. Slice the zucchini and summer squash lengthwise into 1/4 inch slices. Cut the red pepper into 3/4 inch rings.

Brush all the vegetables with the olive oil. Sprinkle with sea salt and fresh ground cracked pepper.

Grill the zucchini and summer squash for 5 – 6 minutes. Grill the eggplant, peppers, red onion for 8 – 10 minutes.

Arrange vegetables on top of greens and sprinkle with balsamic vinegar and basil.

Makes 6 servings.

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