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Grilled vegetable caponata salad recipe

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Grilled vegetable caponata salad recipe
A grilled eggplant and zucchini vegetable salad, inspired by Italian caponata. This medley of grilled veggies is both vegetarian and vegan and gluten-free.

See also: More of the best healthy salad recipes

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.

Looking for more vegetarian or vegetable grill recipes? Look no further! There's plenty of vegetarian and vegetable grill recipes here.

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