a terrific way to use fresh vegetables from the garden. As a side dish for steak or as a salad in the summer, serve cold. can be offered on a bed of lettuce or on top of bread. a Sicilian recipe.
| Prep Time: | 30 mins |
| Cook Time: | 15 mins |
| Additional Time: | 8 hrs |
| Total Time: | 8 hrs 45 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 large eggplant, peeled and cut into 1/2-inch slices
- 1 large sweet onion, peeled and halved
- 1 red bell pepper, halved and seeded
- 1 green bell pepper, halved and seeded
- 1 small zucchini, cut into 1/2-inch slices
- 8 fresh tomatoes, chopped
- ¼ cup balsamic vinegar
- ¼ cup olive oil
- 12 fresh basil leaves
- salt and pepper to taste
Instructions
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Place eggplant, onion, red bell pepper, green bell pepper, and zucchini on the grill and cook until slightly softened and grill marks have formed on each side, 15 to 30 minutes. Remove vegetables from grill and cut into cubes. Transfer to a large bowl.
- Add tomatoes, vinegar, olive oil, basil, salt, and pepper. Toss thoroughly. Refrigerate 8 hours to overnight. Toss again before serving.
Reviews
This is authentic Sicilian food; delicious in its simplicity. I added hot peppers. Use this as a salad With your favorite cheese or grilled meat/fish, or as a condiment on pasta or sandwiches.