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Grilled Mediterranean Salad
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Brief Description
Eggplant is at its best when grilled so that it's brown and slightly crisp on the outside, yet tender and soft on the inside. Red bell pepper, with its slightly charred skin and sweet crisp-tender flesh, adds the perfect contrast.
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Main Ingredient
vegetables
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Category: Salads
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Cuisine: Mediterranean
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Prep Time: 10 min(s)
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Cook Time: 10 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
The vegetables will cook at different rates, depending on where they are on the grill, so watch them carefully and remove each piece as it's ready. 115 calories, 9 g total fat (2.5 g saturated fat), 3 g protein, 6.5 g carbohydrates, 5 mg cholesterol, 195 mg sodium, 3 g fiber
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Posted By: ecarr
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Posted On: Jun 06, 2012
Number of Servings:
Ingredients:
- 1 1/2 tablespoons - extra-virgin olive oil
- 1 1/2 teaspoons - lemon juice
- 3/4 teaspoons - grated lemon peel
- 1/2 teaspoons - minced garlic
- dashes - kosher salt
- dashes - pepper
- 1 - (12-oz) eggplant, unpeeled halved lengthwise, sliced crosswise (1/2")
- 2 - red bell peppers cut into 1-1/2" wedges
- 1 1/2 tablespoons - extra-virgin olive oil
- 1 1/2 tablespoons - chopped fresh thyme
- 2 teaspoons - minced garlic
- 1/2 teaspoons - kosher salt
- 1/4 teaspoons - pepper
- 2 ounces - soft goat cheese crumbled
Directions:
1. Heat grill. Whisk all dressing ingredients in small bowl.
2. Toss all vegetable ingredients except cheese in large bowl to coat. Grill vegetables (reserve bowl), covered, over medium heat or coals 5-8 minutes or until eggplant is browned and tender and bell pepper is slightly charred and crisp-tender, turning every 2 minutes.
3. Toss vegetables with dressing in reserved bowl. Sprinkle with cheese; serve warm or at room temperature.
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