This simple and flavorful salad makes good use of fresh summer vegetables and herbs. Serve it alongside your favorite grilled meats for a perfect warm-weather meal.
Special Diets:
Ingredients
Method
Slice eggplant into one-half inch thick rounds, brush each with olive oil on both sides, and sprinkle with salt.
Heat a grill to medium heat.
Grill whole pepper on all sides.
Grill eggplant slices on both sides, until tender and slightly charred, about 5 minutes per side.
Oil the garlic cloves and wrap them in foil before roasting them on the grill until soft and aromatic, about 15 minutes.
Allow pepper, eggplant, and garlic to cool.
Dice the eggplant, seed and dice the pepper, and slice the tomato into wedges.
Gently toss the vegetables with olives, oregano, basil, mozzarella, salt and pepper. Taste and adjust seasoning.
Note: The vegetables can be roasted in the oven if preferred. Toss with oil, salt and pepper and roast at 350°F until tender, about 25 minutes.
Nutritional Info
Serving Size
Calories
240
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.