Grilled Vegetables With Salsa Verde Recipe

Name: Grilled Vegetables With Salsa Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium eggplants, about 1 lb total; 3 medium zucchini, about 1 1/4 lbs total; 3 medium bell peppers; 2 medium Belgian endive, about 10 ozs; 3 tablespoons extra virgin olive oil; 1/2 cup fresh parsley, minced; 1 tablespoon capers, drained and minced; 8 medium green olives, pitted and minced (about 3 Tbsp); 1 tablespoon lemon juice; salt

Servings: persons

2 medium eggplants, about 1 lb total
3 medium zucchini, about 1 1/4 lbs total
3 medium bell peppers
2 medium Belgian endive, about 10 ozs
3 tablespoons extra virgin olive oil
1/2 cup fresh parsley, minced
1 tablespoon capers, drained and minced
8 medium green olives, pitted and minced (about 3 Tbsp)
1 tablespoon lemon juice
salt

1
Cut zucchini and eggplant lengthwise into 1/2 inch thick pieces.
2
Core, seed and quarter the peppers.
3
Slice endives in half lengthwise.
4
Place all vegetables in a bowl and drizzle with 1 1/2 tbsp olive oil.
5
Sprinkle with salt to taste and toss all to combine.
6
Combine parsley, capers, olives, lemon juice and remaining olive oil in a small bowl and set aside in the refridgerator to allow the flavors to combine.
7
Grill or broil vegetables, turning them once until they are lightly browned on both sides.
8
Transfer vegetables to a serving platter, spoon the salsa verde over them and serve.

150

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 10 ingredients. The key ingredients include: 2 medium eggplants, about 1 lb total, 3 medium zucchini, about 1 1/4 lbs total, 3 medium bell peppers, 2 medium Belgian endive, about 10 ozs, and more.

Yes, Grilled Vegetables With Salsa Verde falls under the Snacks & Appetizers 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 Vegetables With Salsa Verde

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