Italian Veg - Grilled Zucchini and Eggplant Salad with Tomatoes and Balsamic Vinegar

[Guest guest]

mmm...I have a soft spot for balsamic vinegar-

 

 

* Exported from MasterCook *

 

Grilled Zucchini and Eggplant Salad with Tomatoes and Balsamic Vinegar

 

Recipe By :The Complete Italian Vegetarian Cookbook - Jack Bishop

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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3 medium zucchini (about 1 1/4 lbs) -- scrubbed and ends trimmed

2 medium eggplants (about 1 lb) -- washed and ends trimmed

1/4 cup extra-virgin olive oil

salt and freshly ground black pepper

1 1/2 tablespoons aged balsamic vinegar

2 medium ripe tomatoes (about 3/4 lb)

1/4 cup minced fresh basil leaves

 

This salad is served at room temperature so can be made several hours in

advance. Although the delicate flavor of small eggplants (either white or

purple) makes this dish very special, large eggplants can be used--just slice

them into 1/2-inch-thick rounds for grilling. You can substitute an equal

amount of parsley or half as much oregano, thyme, or mint for the basil.

 

Light the grill or make a charcoal fire.

 

Trim the ends from the zucchini and eggplants and cut them lengthwise into

1/2-inch-thick strips. Remove the peel from the outer slices so that they match

the others. Lay the strips on a baking sheet and brush both sides lightly with

2 tablespoons of the oil. Season generously with salt and pepper.

 

Grill the zucchini and eggplant until dark grill marks are visible on both

sides, about 5 minutes per side. Remove from the grill and cool to room

temperature.

 

Whisk the remaining 2 tablespoons oil with the vinegar, 1/2 teaspoon salt, and

1/4 teaspoon pepper in a large serving bowl. Core the tomatoes and cut each

into 12 wedges. Toss the tomatoes and basil with the dressing.

 

Cut the grilled vegetables into 2-inch pieces. Add them to the tomatoes and

mix. Serve at once or cover and set aside at room temperature for up to 3

hours.

 

 

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Per Serving (excluding unknown items): 80 Calories; 9g Fat (100.0% calories from

fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; trace

Sodium. Exchanges: 2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0