Grilled Vegetable Salad (version V)
Brush vegetables with olive oil.
pepper to taste
1 large eggplant, sliced crosswise into 1/2 inch rounds
1/4 cup olive oil
2 sweet onions, peeled, quartered, and skewered, or 4 leeks (trim off roots and tough green leaves), cut in half lengthwise and rinsed
2 large bell peppers, any color, seeded and cut into quarters
salt to taste
Grill over medium coals to sear the outsides; move to indirect heat and continue cooking until tender, turning frequently while basting with any remaining oil.
Place vegetables on a platter and season with balsamic vinegar, salt and pepper. Serve warm or at room temperature
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