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Gallery Grilled Vegetable Salad Recipe Summary Servings: 8
Ingredients Ingredient Checklist 4 teaspoons coarse salt 1 teaspoon freshly ground black pepper 2 teaspoons dried oregano 1 eggplant (1 pound), sliced 1/2 inch thick 1 red bell pepper, cut in half, seeds removed 1 yellow bell pepper, cut in half, seeds removed 1 green bell pepper, cut in half, seeds removed 1 medium zucchini, cut lengthwise into 1/2-inch-thick slices 1 yellow summer squash, cut lengthwise into 1/2-inch-thick slices 1 head radicchio, quartered lengthwise 2 endive, halved lengthwise 1 large onion, cut into 1/2-inch-thick slices 3/4 cup extra-virgin olive oil 1/4 cup finely chopped fresh flat-leaf parsley 1 tablespoon chopped fresh thyme
Gallery Grilled Vegetable Salad
Recipe Summary Servings: 8
Gallery
Grilled Vegetable Salad
Grilled Vegetable Salad
Grilled Vegetable Salad
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
Ingredients
Ingredients
- 4 teaspoons coarse salt 1 teaspoon freshly ground black pepper 2 teaspoons dried oregano 1 eggplant (1 pound), sliced 1/2 inch thick 1 red bell pepper, cut in half, seeds removed 1 yellow bell pepper, cut in half, seeds removed 1 green bell pepper, cut in half, seeds removed 1 medium zucchini, cut lengthwise into 1/2-inch-thick slices 1 yellow summer squash, cut lengthwise into 1/2-inch-thick slices 1 head radicchio, quartered lengthwise 2 endive, halved lengthwise 1 large onion, cut into 1/2-inch-thick slices 3/4 cup extra-virgin olive oil 1/4 cup finely chopped fresh flat-leaf parsley 1 tablespoon chopped fresh thyme
Directions
In a bowl combine 2 teaspoons coarse salt, pepper, and oregano; set aside.
Place sliced eggplant in a colander, and sprinkle both sides with remaining 2 teaspoons salt. Let sit 1 hour. Rinse quickly, and pat dry with paper towels; set aside.
Heat a grill or grill pan over medium-high heat. Arrange eggplant, peppers, zucchini, squash, radicchio, endive, and onion on a large rimmed baking sheet. Brush with the olive oil; sprinkle with salt-oregano mixture. Toss gently until evenly coated. Grill in batches until tender and grill marks appear (times will vary with each vegetable). Transfer back to baking sheet; let sit until cool enough to handle. Cut into 1-inch pieces, and transfer to a bowl. Add parsley and thyme, and toss to combine. Season with additional salt mixture if desired. Serve warm or at room temperature.
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All Reviews for Grilled Vegetable Salad
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All Reviews for Grilled Vegetable Salad
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
