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Grilled Vegetable Salad

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.


  • 5 plum tomatoes, quartered and seeded
  • 1 1/2 pounds Japanese eggplant, trimmed and halved lengthwise
  • 1 large red onion, cut into 1/2-inch-thick slices
  • 1 red bell pepper, halved and seeded
  • 1 yellow bell pepper, halved and seeded
  • 1 tablespoon extravirgin olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Cooking spray
  • 3 tablespoons chopped fresh flat-leaf parsley
  • 2 garlic cloves, minced
  • 1/4 cup (1 ounce) shaved Parmigiano-Reggiano cheese

Nutrition Information

  • calories 80
  • caloriesfromfat 33 %
  • fat 2.9 g
  • satfat 0.9 g
  • monofat 1.5 g
  • polyfat 0.3 g
  • protein 3.4 g
  • carbohydrate 12.2 g
  • fiber 3.7 g
  • cholesterol 2 mg
  • iron 0.6 mg
  • sodium 138 mg
  • calcium 56 mg

How to Make It

  1. Preheat grill.

  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.

  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.