Ingredients and Weight:
- 2 large eggplants (1 pound)
- 2 large zucchini (1 pound)
- 2 large red bell peppers (1 pound)
- 2 large yellow bell peppers (1 pound)
- 1 large red onion (1 pound)
- 1/2 cup extra-virgin olive oil
- 1/4 cup lemon juice
- 2 tablespoons minced fresh basil
- 2 tablespoons minced fresh oregano
- Salt and black pepper, to taste
- 8-10 cherry tomatoes, halved
Preparation Time:
15 minutes
Cooking Time:
20-25 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat a grill over medium-high heat.
- Cut the eggplants, zucchini, bell peppers, and red onion into 1-inch chunks.
- Toss the vegetables with the olive oil, lemon juice, basil, oregano, salt, and pepper.
- Grill the vegetables for 10-15 minutes, or until tender and slightly charred.
- Remove the vegetables from the grill and toss with the cherry tomatoes.
Nutritional Information:
Per serving (1 cup):
- Calories: 150
- Fat: 10g (1.5g saturated)
- Carbohydrates: 15g (5g fiber)
- Protein: 5g
Dish Characteristics:
- Colorful and flavorful
- Healthy and refreshing
- Easy to prepare and cook
- Vegetarian and vegan-friendly
User Comments:
- "This salad is so delicious and healthy. I love the combination of grilled vegetables and tomatoes."
- "This is the perfect summer salad. It's light, refreshing, and packed with flavor."
- "I'm not usually a fan of eggplant, but this salad changed my mind. The grilling brings out the sweetness of the eggplant."
Special Precautions and Tips:
- Use a grill basket or skewers to keep the vegetables from falling through the grates.
- If you don't have a grill, you can roast the vegetables in a preheated oven at 400°F for 20-25 minutes.
- If you're not sure if the vegetables are cooked through, pierce them with a fork. They should be tender but still have a slight crunch.
