Yield
8 servings (serving size: about 1 cup vegetables and about 1 1/2 teaspoons cheese)

Similar to an antipasto plate, this composed salad combines brightly colored grilled vegetables with fresh herbs and cheese in place of a traditional vinaigrette. Serve this warm or at room temperature.

How to Make It

Step 1

Preheat grill.

Step 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.

Step 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.

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