Zucchini-Herb, Grilled Eggplant And Tomato Salad

Ingredients

The zucchini:

• 6 medium zucchini, halved lengthwise and cut across into 1/4-inch slices
• 1 ½ tablespoons fresh lemon juice
• 1 ½ teaspoons olive oil
• 1 teaspoon kosher salt
• Freshly ground pepper to taste
• 2 tablespoons chopped fresh mint
• 2 tablespoons chopped fresh parsley

The eggplant:

• 6 baby eggplants, halved lengthwise
• 4 teaspoons olive oil
• ¾ teaspoon kosher salt
• Freshly ground pepper to taste

The tomatoes:

• 9 large plum tomatoes, cut into large dice
• 6 tablespoons thinly sliced fresh basil
• 3 tablespoons olive oil
• ¾ teaspoon kosher salt
• Freshly ground pepper to taste

The mozzarella:

• 1 pound lightly salted fresh mozzarella, cut into 1/4-inch slices, each slice halved
• 2 tablespoons thinly sliced fresh basil

The greens:

• 9 cups salad greens
• ¾ cup torn fresh basil
• ¾ cup torn fresh mint
• 2 tablespoons fresh lemon juice
• 3 tablespoons olive oil
• Kosher salt and freshly ground pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    453 calories; 35 grams fat; 12 grams saturated fat; 17 grams monounsaturated fat; 2 grams polyunsaturated fat; 15 grams carbohydrates; 4 grams dietary fiber; 9 grams sugars; 21 grams protein; 59 milligrams cholesterol; 1482 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Six servings

Preparation

1. Blanch zucchini in boiling salted water for 30 seconds. Drain and refresh under cold running water. Drain and pat dry. Toss in a bowl with lemon juice, olive oil, salt, pepper, mint and parsley.
2. Heat a grill or broiler. Brush the cut side of the eggplants with oil and sprinkle with salt and pepper. Grill or broil until tender, about 5 to 10 minutes. Place on a platter.
3. Toss together the tomatoes, basil, olive oil, salt and pepper. Arrange the mozzarella on a platter and garnish with basil. Place the salad greens, basil and mint in a large bowl and toss with the lemon juice, olive oil, salt and pepper. Pass the dishes separately, letting guests build their own salads.

20 minutes