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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is basically a grilled vegetable salad. You can add any grilled meats to it if you want. Ingredients:
1 eggplant, sliced into 1/2 inch slices |
1 bermuda onion, quartered |
3 roma tomatoes, diced |
1 cup celery, chopped |
4 greek olives, pitted and sliced |
2 1/2 tablespoons red wine vinegar |
1 1/2 tablespoons olive oil |
1 tablespoon capers |
1 tablespoon raisins |
2 teaspoons sugar |
1/2 teaspoon fresh ground pepper |
Directions:
1. Preheat grill.
2. Place onions on skewers and brush onions and eggplant with olive oil.
3. On hot grill, cook eggplant for 4-5 minutes and onions for 10-12 minutes.
4. Remove from grill.
5. Place a small amount of olive oil in a large sauce pan or spray with cooking spray.
6. Add celery and cook for 5 minutes.
7. Add tomatoes, eggplant, onions, red wine vinegar, capers, raisins, olives, sugar and pepper. Blend well.
8. Cook for 10 minutes over low heat. Let cool.
9. Cover and refrigerate overnight.
10. Serve chilled or at room temperature.
11. Serve on a bed of lettuce.
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