Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
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  • 1 star values: 0

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.

Recipe by Cooking Light September 2009

Gallery

Credit: Photo: Becky Luigart-Stayner; Styling: Jan Gautro

Recipe Summary

Yield:
8 servings (serving size: about 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill to medium-high heat.

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  • 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.

  • 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.

Nutrition Facts

99 calories; fat 5.9g; saturated fat 0.8g; mono fat 4g; poly fat 0.8g; protein 2g; carbohydrates 11.7g; fiber 4.7g; iron 0.9mg; sodium 258mg; calcium 23mg.
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