Grilled eggplant & summer squash salad
Explore a delightful combination of grilled eggplant and summer squash in this refreshing summer salad. Bursting with flavors, this dish is a perfect blend of smoky and fresh ingredients.
Ingredients:
- ½ cup balsamic vinegar
- 1 medium eggplant (about 11 oz.)
- 1 medium yellow summer squash (about 8 oz.)
- 1 medium zucchini (about 10 oz.)
- ½ cup olive oil, divided
- ¼ teaspoon salt
- ½ teaspoon ground pepper
- 6 pitted Kalamata olives, finely chopped (2 Tbsp.)
- 8 large fresh basil leaves
Instructions:
- Place vinegar in a small saucepan; bring it to a boil over high heat. Lower the heat to keep it simmering; cook while stirring occasionally and monitoring closely to avoid burning. Continue until it thickens and reduces to about 2 tablespoons, which should take 12 to 15 minutes. Move it to a small bowl and let it cool.
- In the meantime, heat up the grill to medium-high.
- Cut the eggplant, yellow squash, and zucchini into 1/4-inch slices diagonally. Mix them with 7 tablespoons of oil, salt, and pepper in a large bowl.
- Grill the vegetables until they are tender and have grill marks, which will take about 2 to 5 minutes per side. Place them on a platter.
- Drizzle the vegetables with the remaining 1 tablespoon of oil and the balsamic reduction you set aside. Add olives and basil on top.
Summary:
- Calories: 1234 kcal
- Fat: 112 g
- Protein: 9 g
- Carbs: 54 g
- Potassium: 2025 mg
- Magnesium: 142 mg