Grilled Vegetable Salad Recipe

Name: Grilled Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 plum tomatoes, quartered and seeded; 1 1/2 pounds Japanese eggplant, trimmed and halved lengthwise; 1 large red onion, cut into 1/2-inch-thick slices; 1 red bell pepper, halved and seeded; 1 yellow bell pepper, halved and seeded; 1 tablespoon extravirgin olive oil; 1/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper; Cooking spray; 3 tablespoons chopped fresh flat-leaf parsley; 2 garlic cloves, minced; 1/4 cup (1 ounce) shaved Parmigiano-Reggiano cheese

Servings: persons

5 plum tomatoes, quartered and seeded
1 1/2 pounds Japanese eggplant, trimmed and halved lengthwise
1 large red onion, cut into 1/2-inch-thick slices
1 red bell pepper, halved and seeded
1 yellow bell pepper, halved and seeded
1 tablespoon extravirgin olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cooking spray
3 tablespoons chopped fresh flat-leaf parsley
2 garlic cloves, minced
1/4 cup (1 ounce) shaved Parmigiano-Reggiano cheese

1
Preheat grill.
2
Arrange first 5 ingredients in a single layer on a baking sheet. Brush vegetables evenly with oil; sprinkle with salt and pepper. Place eggplant, onion, and peppers in a single layer on grill rack coated with cooking spray. Grill 4 minutes on each side or until charred. Remove from grill. Place peppers in a large zip-top plastic bag; seal. Let stand 10 minutes. Peel peppers, and cut into thin strips. Cut eggplant into 1/2-inch pieces.
3
Arrange tomatoes, skin side down, on a grill rack coated with cooking spray. Grill 2 minutes on each side or until soft. Arrange tomatoes alternately with other vegetables on a serving platter. Combine parsley and garlic; sprinkle evenly over vegetables. Garnish with cheese.

231

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 12 ingredients. The key ingredients include: 5 plum tomatoes, quartered and seeded, 1 1/2 pounds Japanese eggplant, trimmed and halved lengthwise, 1 large red onion, cut into 1/2-inch-thick slices, 1 red bell pepper, halved and seeded, and more.

Yes, Grilled Vegetable Salad 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 Vegetable Salad

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