Ingredients
- ½ cup fruity green olive oil
- 4 tablespoons chopped parsley
- 1 tablespoon chopped fresh oregano
- 4 cloves garlic
- 3 or 4 small eggplants
- 2 red bell peppers
- 2 yellow bell peppers
- 1 medium onion, preferably sweet, peeled
- 3 or 4 medium zucchini
- 1 pound cherry tomatoes
- 3 tablespoons balsamic vinegar
- 2 tablespoons chopped fresh basil
- Salt to taste
- Ground fresh black pepper
- Nutritional Information
Nutritional analysis per serving (8 servings)
215 calories; 14 grams fat; 2 grams saturated fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 21 grams carbohydrates; 7 grams dietary fiber; 11 grams sugars; 3 grams protein; 466 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
8 servings as first or salad course
Preparation
- Combine olive oil, parsley, oregano and garlic. Puree in food processor or blender. Set aside.
- Remove stems from eggplant and cut in half lengthwise. Rub some of the oil mixture over the cut surfaces.
- Cut peppers in half; remove stems, veins and seeds. Coat with oil mixture.
- Cut onions into slices 1/2 inch thick; coat with oil mixture.
- Trim stems from zucchini and coat with oil mixture. Trim stems from tomatoes and toss with oil mixture.
- Grill vegetables over a low-medium charcoal fire. The cherry tomatoes will cook very quickly; remove before they turn to mush. The peppers, onion and zucchini should be lightly colored and barely tender. The eggplant should be soft.
- When vegetables have cooled, cut all but tomatoes into smaller pieces (leave tomatoes whole). Put in bowl.
- Add the vinegar, basil, salt and pepper and toss. Marinate vegetables 2 to 3 hours at room temperature or overnight in refrigerator. To serve, return to room temperature.
- When ready to serve, adjust seasonings. Additional olive oil may be necessary.
- If this dish is served with wine, cut the vinegar with the wine. A variation calls for sauteing 6 paper-thin slices of prosciutto that have been cut into small pieces in a little olive oil and tossing with the vegetables.
Dining and Cooking