Imagine a dish that captures the essence of sun-drenched Mediterranean landscapes, where every bite tells a story of vibrant flavors and fresh ingredients. This Grilled Eggplant and Vegetables Salad is not just a recipe—it's a culinary journey that will transport your taste buds to the coastal regions of Greece and Italy. With its perfect blend of smoky grilled vegetables, aromatic basil, and tangy balsamic glaze, this salad promises to elevate your dining experience from ordinary to extraordinary.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 1 medium eggplant, sliced
- 1 zucchini, sliced
- 1 bell pepper, sliced
- 1/4 cup olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Prepare the vegetables by washing and slicing the eggplant, zucchini, and bell pepper into uniform 1/4-inch thick rounds. Ensure the slices are similar in size for even grilling.
- Preheat your grill or grill pan to medium-high heat (around 400°F). Clean and lightly oil the grill grates to prevent sticking.
- Brush the vegetable slices generously with olive oil on both sides. Season with salt and freshly ground black pepper to enhance their natural flavors.
- Place the vegetable slices on the hot grill. Cook for 4-5 minutes on each side, rotating 45 degrees halfway through to create attractive cross-hatch grill marks.
- Look for slight charring and softening of the vegetables, which indicates they are perfectly grilled. The eggplant should be tender and golden brown.
- Remove grilled vegetables from heat and let them cool for 5 minutes on a large serving platter.
- Drizzle balsamic vinegar over the grilled vegetables, ensuring even distribution.
- Tear fresh basil leaves and sprinkle them over the salad for added aroma and flavor.
- Serve warm or at room temperature as a side dish or light Mediterranean-style salad.
Tips
- Slice Uniformity: Use a sharp knife to ensure all vegetable slices are approximately 1/4-inch thick. This guarantees even cooking and beautiful presentation.
- Oil and Season Generously: Don't be shy with olive oil and seasoning. A good coating ensures your vegetables won't stick and will develop rich, caramelized flavors.
- Grill Temperature Matters: Maintain a medium-high heat (around 400°F) for optimal grilling. Too low, and your vegetables will steam; too high, and they'll burn.
- Grill Marks Are Your Friend: Rotate vegetables 45 degrees halfway through cooking on each side to create those Instagram-worthy crosshatch grill marks.
- Let Vegetables Rest: After grilling, allow vegetables to rest for a few minutes. This helps them absorb the balsamic vinegar and develop deeper flavors.
- Fresh Herbs Make a Difference: Use fresh basil leaves, not dried. The aromatic freshness will elevate the entire dish.
- Serve Versatility: This salad can be enjoyed warm, at room temperature, or even chilled—making it perfect for meal prep and picnics.
Nutrition Facts
Calories: 160kcal
Carbohydrates: 9g
Protein: 1g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
