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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Prepare and refrigerate this side dish up to two days ahead; let it come to room temperature before serving. It's good with grilled chicken, lamb, or fish. Ingredients:
1 medium peeled eggplant, halved lengthwise (about 1 pound) |
1 teaspoon kosher salt, divided |
2 medium zucchini, halved lengthwise |
1 medium red bell pepper, halved lengthwise |
1 medium green bell pepper, halved lengthwise |
1 medium red onion, quartered |
cooking spray |
1 cup diced plum tomato (about 2) |
1 tablespoon extravirgin olive oil |
2 teaspoons herbes de provence |
1/4 teaspoon freshly ground black pepper |
1 garlic clove, minced |
Directions:
1. Sprinkle cut sides of eggplant with 3/4 teaspoon salt. Let drain 1 hour. Rinse well; pat dry with paper towels.
2. Prepare grill.
3. Coat eggplant, zucchini, bell peppers, and onion with cooking spray. Place vegetables on a grill rack coated with cooking spray; grill 5 minutes on each side or until tender. Cool.
4. Coarsely chop vegetables, and place in a large bowl. Stir in remaining 1/4 teaspoon salt, tomatoes, and remaining ingredients, stirring until blended.
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