Thursday, March 20, 2014

Grilled Eggplant, Squash and Tomato Salad

Another in my series of Healthy Recipes.

2 Italian Eggplants, thinly sliced

A deep shade of mauve-purple with some light streaking on the skin.  It is smaller and more oval in shape than the regular / classic varieties.  Italian eggplants also have a green calyx.

1 Zucchini, sliced
1 Yellow Summer Squash, sliced
A handful of Cherry Tomatoes cut in half
1/4 C Olive Oil or Grape Seed Oil
Sea Salt and Fresh Ground Black Pepper

Prepare in a jar , shake well and set aside.
3 Cloves of Garlic, minced
2 TBS chopped Fresh Basil
1 TBS Apple Cider Vinegar
2 TBS Olive Oil or Grape Seed Oil
Sea Salt and Fresh Ground Pepper to taste

In a large mixing bowl, Toss Together:
Summer Squash
Sea Salt
Black Pepper
Place directly on and outdoor barbecue grill or an indoor Cast Iron Griddle.
Cook until golden brown and slightly crispy.
Transfer to a serving bowl.
Fold in Tomatoes.
Top with Dressing  and gently toss to coat the vegetables.
Serve individual portions on a bed of Iceberg Lettuce.

Italian Eggplant

Yellow Summer Squash and Zucchini

Cherry Tomatoes

Peace in the Kitchen!

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