Grilled Summer Salad

Grilled Summer Salad

8 oz sweet grilling peppers, halved and seeded
1 1/2 lb Fairytale eggplants, cut into 1/2-inch-thick rounds
1 sweet onion, cut into 8 wedges
1 pint cherry tomatoes
1/2 tsp freshly ground black pepper, divided
3 tbsp extra-virgin olive oil, divided

3/4 teaspoon salt, divided
Cooking spray
1 tbsp champagne vinegar
1/2 tsp sugar
2 garlic cloves, minced
1 ounce oil-cured olives (about 12), pitted and halved
1/4 cup fresh small basil leaves
1 tablespoon finely chopped fresh chives

Preheat grill to medium-high heat.

Toss veggies (peppers, eggplant, onion, tomatoes) with seasoning: 1/4 teaspoon black pepper, 1 tablespoon oil, and 1/4 teaspoon salt.

Place peppers (skin side down) and onion on grill coated with cooking spray; grill 10 minutes. Turn onion; add eggplant to grill. Remove peppers. Place 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 (skewered tomatoes would work here, too); grill 5 minutes. Remove peppers from bag. Peel and discard skins.

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.


About Anna K Amendolare

Anna, of aka design, is a web designer and digital marketer. She writes recipes for South Mountain Creamery, manages everything for Coffee & Cocktails with MC, and helps her small business clients find success online. When she is not in front of her computer, she enjoys baking, craft beer, and spinning & cycling to burn off those calories.

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