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Charred Vegetable Salad

Photo: Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Yield 8 servings (serving size: about 3/4 cup)
Although you can successfully prepare this colorful end-of-summer salad on a gas grill, charcoal will imbue the vegetables with extra flavor. You can easily substitute white wine vinegar for the champagne vinegar without compromising the flavor of the dish.

Ingredients

  • 2 red bell peppers, halved and seeded
  • 1 1/2 pounds eggplant, cut into (1/2-inch-thick) slices (about 2 medium)
  • 1 sweet onion, cut into 8 wedges
  • 1 pint cherry tomatoes
  • 1/2 teaspoon freshly ground black pepper, divided
  • 3 tablespoons extra-virgin olive oil, divided
  • 3/4 teaspoon salt, divided
  • Cooking spray
  • 1 tablespoon champagne vinegar
  • 1/2 teaspoon sugar
  • 2 garlic cloves, minced
  • 1 ounce oil-cured olives (about 12), pitted and halved
  • 1/4 cup fresh small basil leaves
  • 1 tablespoon finely chopped fresh chives

Nutrition Information

  • calories 99
  • fat 5.9 g
  • satfat 0.8 g
  • monofat 4 g
  • polyfat 0.8 g
  • protein 2 g
  • carbohydrate 11.7 g
  • fiber 4.7 g
  • cholesterol 0.0 mg
  • iron 0.9 mg
  • sodium 258 mg
  • calcium 23 mg

How to Make It

  1. Preheat grill to medium-high heat.

  2. Combine first 4 ingredients, 1/4 teaspoon black pepper, 1 tablespoon oil, and 1/4 teaspoon salt. Place bell peppers, skin sides down, and onion on grill rack coated with cooking spray; grill 10 minutes. Turn onion; add eggplant to grill. Remove bell peppers. Place bell peppers in a zip-top bag; seal. Let stand 10 minutes. Grill eggplant and onion 5 minutes; remove onion. Turn eggplant; grill 5 minutes. Remove eggplant. Add tomatoes to a grill basket; grill 5 minutes. Remove bell peppers from bag. Peel and discard skins; slice lengthwise.

  3. Combine 1/4 teaspoon salt, vinegar, and sugar. Slowly add 2 tablespoons oil, stirring with a whisk. Combine vegetables, dressing, garlic, and olives. Sprinkle with 1/4 teaspoon salt, 1/4 teaspoon pepper, basil, and chives.