Grilled Eggplant and Zucchini Salad with Salsa Verde Recipe

Name: Grilled Eggplant and Zucchini Salad with Salsa Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 anchovy fillets; 1 garlic clove, chopped; 2 teaspoons red-wine vinegar; 1/2 cup extra-virgin olive oil; 1 cup loosely packed flat-leaf parsley leaves, chopped; 1 cup loosely packed mint leaves, chopped; Kosher salt; Freshly ground black pepper; 1 pound eggplant, cut lengthwise into 1/2-inch-thick slices; 1 pound medium zucchini, cut lengthwise into 1/2inch-thick slices; 1/4 cup extra-virgin olive oil; Kosher salt; Freshly ground black pepper

Servings: persons

3 anchovy fillets
1 garlic clove, chopped
2 teaspoons red-wine vinegar
1/2 cup extra-virgin olive oil
1 cup loosely packed flat-leaf parsley leaves, chopped
1 cup loosely packed mint leaves, chopped
Kosher salt
Freshly ground black pepper
1 pound eggplant, cut lengthwise into 1/2-inch-thick slices
1 pound medium zucchini, cut lengthwise into 1/2inch-thick slices
1/4 cup extra-virgin olive oil
Kosher salt
Freshly ground black pepper

1
Salsa Verde Using a mortar and pestle, pound and mash the anchovies and garlic to a paste.
2
Stir in the vinegar, then add the oil in a slow stream, stirring constantly.
3
Add the herbs, then season with salt and pepper.
4
Set aside.
5
Grilled Vegetables Light a grill or preheat a grill pan.
6
Brush the eggplant and zucchini slices on both sides with the olive oil and season with salt and pepper.
7
Grill the vegetables over moderate heat, turning once, until lightly charred and tender, 10 to 15 minutes.
8
Grilled Vegetables Arrange the vegetables on a serving platter.
9
Spoon some of the salsa verde over the vegetables, and serve the remaining sauce on the side.

505

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 anchovy fillets, 1 garlic clove, chopped, 2 teaspoons red-wine vinegar, 1/2 cup extra-virgin olive oil, and more.

Yes, Grilled Eggplant and Zucchini Salad with Salsa Verde falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Eggplant and Zucchini Salad with Salsa Verde

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