A perfect summer recipe! Too hot to heat up the kitchen? Bring some fresh vegetables outside and preheat your grill. In this recipe, eggplant, zucchinis, and mini peppers are grilled and then tossed with honey-dill vinaigrette to make the delectable veggie side for grilled meats.
RecipeSavants.comA perfect summer recipe! Too hot to heat up the kitchen? Bring some fresh vegetables outside and preheat your grill. In this recipe, eggplant, zucchinis, and mini peppers are grilled and then tossed with honey-dill vinaigrette to make the delectable veggie side for grilled meats. Smart Recipes, American Recipes, Vegetables Recipes, RecipesVegetablesAmericanGrilled Eggplant, Zucchini And Peppers SaladPT34MServes 6
Ingredients:
1 Large Eggplant3 Medium Zucchinis12 Mini Peppers0.5 Cup Olive Oil0.25 Cup Apple Cider Vinegar2 Tablespoons Balsamic Vinegar1 Teaspoon Honey1 Teaspoon Salt0.25 Cup Fresh Parsley0.25 Cup Fresh Dill2 Cloves GarlicPreheat the gas grill to medium-high heat.Spray eggplant, zucchini and peppers with cooking spray evenly. Place the vegetables on the grill grate. Grill bell peppers for about 3-4 minutes per side. Grill zucchini for about 5 minutes per side and eggplant for about 6-7 minutes per side. Remove vegetables from grill and transfer to a platter. Carefully, peel the bell peppers. Then cut all vegetables into 1/2-inch cubes and transfer to a serving bowl.For dressing: In a bowl, add remaining ingredients and beat until well combined. Place dressing over vegetables and gently, stir to combine. Serve immediately.