The grill is typically the domain of the protein. Steak, ribs, chicken, burgers, and fish tend to be the stars of the show on the grill. But making room for vegetables allows you to experience the caramelizing flames and touch of smoke that elevate the flavor of a variety of produce. You can use a direct grilling approach or an indirect approach using a grilling pan or even aluminum foil.
For direct grilling, cut vegetables into pieces large enough that they don't fall between the grates. The more surface area that touches the grill, the more caramelization and grilled flavor they’ll have. Keep veggies from sticking to the grates by first marinating them or brushing them lightly with Extra Virgin Olive Oil. Small vegetables like cherry tomatoes or sliced vegetables work best threaded through skewers.
For indirect grilling, start with a grill pan and follow the same guidelines as you would for direct grilling. If you’re grilling a variety of sizes and types of veggies in a grill pan, just be sure to divide the vegetables by size and density, putting more dense vegetables like as carrots and potatoes into one grill pan and softer vegetables like asparagus and green beans into a separate pan.
Either way you grill your veggies, use medium heat until the vegetables reach a desired tenderness. Keep a close eye on your vegetables because grilling times vary. Tender vegetables like asparagus and tomatoes take less time while denser vegetables like corn and eggplant will take a little longer. About half way through cooking time, be sure to turn the vegetables on the grill or shake the grill pan to keep the vegetables from sticking. Veggies cook quick typically between 4-8 minutes total.
This grilled eggplant salad is a combination of eggplant and bell peppers from the grill, gently tossed with fresh tomatoes, green chiles, garlic and parsley, seasoned simply with olive oil, balsamic vinegar, salt and pepper. Get more tips on how to cook with eggplant here.
You’re gonna love it!
Prep Time: 20 Minutes
Serves: 6-8 Salad or Appetizer Servings
Recipe Ingredients:
3 Fresh eggplants - cut into round slices 1/4 inch thick.
1 Green chile pepper - finely chopped
2 Red, yellow, or orange bell peppers (or 6 sweet mini peppers) - cut into 1/2 inch wide slices
5 Roma tomatoes - sliced into 1/8 inch disks
3 Cloves garlic - finely chopped
3-5 Tablespoons Extra Virgin Olive Oil
1-2 Tablespoons Balsamic Vinegar
1/2 Cup roughly chopped parsley - rough chopped
Salt and pepper to taste
Recipe Steps:
Step 1 – Prepare Vegetables
Preheat oven or grill as described above to 400 degrees.
Wash eggplant and pat dry.
Slice off bottom and top of eggplant. Cut the eggplant into round slices 1/4 inch thick.
Coat eggplant disks generously with olive oil, and lightly salt and pepper both sides.
Grill (per instructions above) or roast on a foil lined baking sheet until soft, but not mushy. About 10 minutes per side.
Follow same procedure with bell peppers. Be sure to wash, and remove white seeds and membrane from inside of the pepper, and cut into 1/2 inch wide slices.
Turn multiple times during grilling or roasting to ensure even cooking.
Remove when softened, but still slightly firm (not mushy).
Step 2 – Chop Vegetables
While eggplant and peppers cook, chop garlic and green chile pepper finely.
Clean and slice tomatoes into 1/8 inch disks.
Roughly chop parsley.
Step 3 – Layer, Season, and Serve
In a medium bowl, layer eggplant, bell pepper, garlic, tomatoes, chile pepper, and parsley.
Drizzle olive oil and balsamic.
Add a pinch each of salt and pepper.
Toss gently with tongs to coat and distribute garlic, chiles, oil, vinegar, salt and pepper evenly over vegetables.
Serve on individual salad plates garnished with a bit more parsley.