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Grilled Vegetable Salad With Mozzarella

Healthy.Eater's picture
Ingredients
  Olive oil 2 Tablespoon
  Lemon juice 2 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Dried marjoram 1⁄2 Teaspoon, crumbled
  Dried thyme 1⁄2 Teaspoon, crumbled
  Salt 1⁄2 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Eggplants 6 Ounce, trimmed and halved lengthwise (2 Small Japanese Eggplant, 3 Ounce Each)
  Yellow squash 4 Ounce, sliced lengthwise 1/4 inch thick (1 Small)
  Zucchini 4 Ounce, sliced lengthwise 1/4 inch thick (1 Small)
  Sweet red pepper 1 Medium, cored, seeded, and quartered lengthwise
  Fresh mozzarella cheese/Smoked part-skim mozzarella cheese 4 Ounce, thinly sliced
  Pitted black olives 8
  Minced fresh basil/Minced fresh parsley 2 Tablespoon
  Balsamic vinegar 1 Tablespoon
Directions

1 In a small bowl, combine the oil, lemon juice, garlic, thyme, marjoram, salt, and black pepper.
Usinga pastry brush, coat the eggplants, yellow squash, zucchini, and red pepper with some of the mixture.
2 On a grill set 4 inches from glowing coals, cook the egg plants for 3 to 4 minutes on each side or until tender.
Cook the squash, zucchini, and red pepper for 2 minutes on each side or until tender.
3 Cut the red pepper into strips and arrange on a serving platter with the eggplants, yellow squash, zucchini, cheese, and olives.
Whisk the basil and vinegar into the remaining oil mixture and drizzle overall.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Grilling
Ingredient: 
Vegetable

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