A grilled eggplant and zucchini vegetable salad, inspired by Italian caponata. This medley of grilled veggies is both vegetarian and vegan.
Ingredients:
- 1 small eggplant, sliced 1/3 inch thick
- 1 small red onion, sliced 1/3 inch thick
- 1 zucchini, sliced into 1/3 inch thick lengthwise
- Olive oil for brushing
- Salt and pepper
- 1/4 cup fresh basil, chopped
- 1/4 cup green olives, sliced
- 2 tablespoons red wine vinegar
Preparation:
Brush the eggplant, onion, and zucchini well with olive oil and season lightly with salt and pepper. Place directly on a well-oiled grill. Heat for 8-10 minutes, turning once, or until vegetables are done.
Remove vegetables from the grill and chop into thin strips. In a large bowl, toss eggplant, onion and zucchini with fresh basil, green olives and red wine vinegar, making sure to coat well.
Season with additional salt and pepper to taste, as needed.
