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.

Jeanne Kelley
Recipe by Cooking Light June 2006

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Recipe Summary

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

Ingredient Checklist

Directions

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

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  • Prepare grill.

  • 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.

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

Nutrition Facts

50 calories; calories from fat 36%; fat 2g; saturated fat 0.3g; mono fat 1.3g; poly fat 0.3g; protein 1.4g; carbohydrates 8g; fiber 3.2g; cholesterol 0mg; iron 0.5mg; sodium 229mg; calcium 18mg.
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