Tomato and Grilled Vegetable Salad
Published August 27, 1994
- Total Time
- 1 hour
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Ingredients
1 eggplant
Coarse salt
½ cup extra-virgin olive oil
4 small summer squash, cut in half
2 red or yellow peppers, seeded and cut into sixths
3 ears corn
4 large ripe tomatoes
½ cup snipped basil leaves
Nutritional analysis per serving (6 servings)
26 grams carbs; 274 calories; 13 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 19 grams fat; 6 grams fiber; 943 milligrams sodium; 5 grams protein; 11 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Slice the eggplant and sprinkle the slices with salt. Let them sit for 30 minutes, then wipe the slices dry with paper towels.
- Step 2
Preheat the broiler or grill.
- Step 3
Brush the slices of eggplant and squash with the olive oil and grill them on both sides. Set them aside.
- Step 4
Place the peppers on the grill skin-side toward the flame and grill them until their skins are charred. Cool the peppers and remove the skins.
- Step 5
Shuck the corn and grill the cobs lightly. Cool them and cut the kernels off with a sharp knife. These vegetables can be prepared ahead of time up to this point.
- Step 6
When you are ready to serve the salad, cut the tomatoes in thick slices. Arrange the vegetables in overlapping rows on a serving platter. Sprinkle with the remaining olive oil, salt, pepper and basil and serve.
Private Notes