Sicilian Grilled Vegetable Salad Recipe
Many of my spring and summer dishes are built around grilled seasonal veggies. It may be colorful layers of vegetables covered with ricotta or a complete plate of my favorites served warm with a balsamic vinaigrette, as illustrated below. I used the vegetables specified, but you can use any vegetables you choose.
Sicilian Grilled Vegetable Salad Recipe
Sicilian Grilled Vegetable Salad is an easy, healthy option for dinner. It is also a great make-ahead meal to feed a crowd – perfect for potlucks and barbecues.
Equipment
Ingredients
- ½ large eggplant, peeled and cut into 1/2-inch slices
- 1 large sweet onion, peeled and halved
- ½ red bell pepper, halved and seeded
- ½ green bell pepper, halved and seeded
- 1 small zucchini, cut into 1/2-inch slices
- 4 fresh tomatoes, chopped
- 2 tbsp balsamic vinegar
- 2 tbsp olive oil
- 6 fresh basil leaves
- ¼ cup feta cheese
- salt and pepper to taste
Instructions
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- 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.
- Add tomatoes, vinegar, olive oil, basil, salt, and pepper. Toss thoroughly. Refrigerate 8 hours to overnight. Toss again before serving. and top with feta cheese crumbles
