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

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Grilled Vegetables With Salsa Verde

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions