Grilled Eggplant and Zucchini Salad with Balsamic Glaze (Nut-Free)

Instructions

1. 1Prepare your vegetables: Slice the 1 large eggplant and 2 medium zucchini into 0.635 cm thick rounds. Slice the 0.5 medium red onion into rounds as well.
2. 2Preheat your grill to medium heat, which is about 175°C to about 205°C (175°C to 200°C).
3. 3In a bowl, toss the sliced 1 large eggplant, 2 medium zucchini, and 0.5 medium red onion with 3 tablespoons of olive oil. Sprinkle evenly with 0.5 teaspoon of salt, 0.25 teaspoon of black pepper, and 1 teaspoon of Italian herb mix.
4. 4Place the seasoned vegetables on the preheated grill. Cook for 3 to 4 minutes per side, until the vegetables are tender and have developed light char marks. This should take about 6 to 8 minutes total per batch.
5. 5Once grilled, transfer the vegetables to a large bowl. Add the 1 cup of cherry tomatoes and the about 113 g of fresh mozzarella pearls to the bowl with the warm vegetables.
6. 6Drizzle the contents of the bowl with 0.25 cup of balsamic glaze. Gently toss everything together to combine.
7. 7Serve the grilled eggplant and zucchini salad immediately while the vegetables are still warm.

Related Guides