Yield
8 servings (serving size: 1/2 cup)

Prepare and refrigerate this side dish up to two days ahead; let it come to room temperature before serving. It's good with grilled chicken, lamb, or fish.

How to Make It

Step 1

Sprinkle cut sides of eggplant with 3/4 teaspoon salt. Let drain 1 hour. Rinse well; pat dry with paper towels.

Step 2

Prepare grill.

Step 3

Coat eggplant, zucchini, bell peppers, and onion with cooking spray. Place vegetables on a grill rack coated with cooking spray; grill 5 minutes on each side or until tender. Cool.

Step 4

Coarsely chop vegetables, and place in a large bowl. Stir in remaining 1/4 teaspoon salt, tomatoes, and remaining ingredients, stirring until blended.

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