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 Information
Nutritional analysis per serving (6 servings)
291 calories; 19 grams fat; 2 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 29 grams carbohydrates; 6 grams dietary fiber; 12 grams sugars; 5 grams protein; 836 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 servings
Preparation
- Slice the eggplant and sprinkle the slices with salt. Let them sit for 30 minutes, then wipe the slices dry with paper towels.
- Preheat the broiler or grill.
- Brush the slices of eggplant and squash with the olive oil and grill them on both sides. Set them aside.
- 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.
- 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.
- 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.
Dining and Cooking