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. Smart Recipes, American Recipes, Vegetables Recipes, Recipes Vegetables American Grilled Eggplant, Zucchini And Peppers Salad Grilled Eggplant, Zucchini And Peppers Salad Recipe | RecipeSavants.com PT34M Serves 6 Ingredients: 1 Large Eggplant 3 Medium Zucchinis 12 Mini Peppers 0.5 Cup Olive Oil 0.25 Cup Apple Cider Vinegar 2 Tablespoons Balsamic Vinegar 1 Teaspoon Honey 1 Teaspoon Salt 0.25 Cup Fresh Parsley 0.25 Cup Fresh Dill 2 Cloves Garlic Preheat 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.

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