Sicilian Grilled Vegetable Salad

A perfect side dish for steak, this grilled vegetable antipasto uses Italian flavors of ripe tomatoes, olive oil, and basil for a summer salad.

• Preparation Time: 30 mins
• Cooking Time: 15 mins
• Total Time: 45 mins
• Calories: 128 Calories

Ingredients

• salt and pepper to taste
• 1 small zucchini, cut into 1/2-inch slices
• 1 green bell pepper, halved and seeded
• 1 red bell pepper, halved and seeded
• 1 large eggplant, peeled and cut into 1/2-inch slices
• 1 large sweet onion, peeled and halved
• 8 fresh tomatoes, chopped
• 12 fresh basil leaves
• 0.25 cup olive oil
• 0.25 cup balsamic vinegar

Recipe Instructions

Step 1

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Step 2

Place eggplant, onion, red bell pepper, green bell pepper, and zucchini on the grill and cook until slightly softened and grill marks have formed on each side, 15 to 30 minutes. Remove vegetables from grill and cut into cubes. Transfer to a large bowl.

Step 3

Add tomatoes, vinegar, olive oil, basil, salt, and pepper. Toss thoroughly. Refrigerate 8 hours to overnight. Toss again before serving.