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Pan grilled vegetable salad with balsamic dressing

Published on November 27, 2014 | By |
    • Yield
    • 4
    • Difficulty Level

Ingredients

  • 2 medium sized green peppers
  • 2 medium sized red bell peppers
  • 2 medium sized yellow peppers
  • 1 large red onion
  • 2 medium sized zucchini
  • 4 medium sized eggplants
  • (any of these vegetables can be substituted for any in-season vegetable)
  • Balsamic dressing:
  • 2 tbsp. lemon juice
  • 1 clove of garlic, finely minced and crushed
  • ¼ cup extra virgin olive oil
  • 2 tbsp. balsamic vinegar
  • Combine all ingredients and whisk until well blended

Directions

  • 1. Cut all the peppers in half. Remove seeds and cut in thick slices.
  • 2. Cut the red onion into eight pieces.
  • 3. Cut the zucchini and eggplants lengthwise in thin slices.
  • 4. Heat a large grilling pan on medium/high and then lightly brush with very little olive oil.
  • 5. Cook/grill in the hot pan until softened. If pan is not large enough, then grill vegetables in batches.
  • 6. Place in a large bowl. Add the dressing and mix well.
  • 7. Can be served warm or cold with crusty bread.
  • 8. Note: delicious as a sandwich filling for lunch at the office