Ingredients Jump to Instructions ↓

  1. 1 cup 198g / 7oz Eggplant (large)

  2. 1 Sweet red pepper

  3. 1 Sweet yellow pepper

  4. 2 Zucchini

  5. 1 Red onion

  6. 12 Mushrooms

  7. 1 Tomato - chopped

  8. 1/3 cup 78ml Black olives - slivered Dressing

  9. 1/4 cup 59ml Balsamic/red wine vinegar

  10. 1 tablespoon 15ml Dijon mustard

  11. 20 Garlic - minced

  12. 1/2 teaspoon 2 1/2ml Salt

  13. 1/2 teaspoon 2 1/2ml Pepper

  14. 1/3 cup 48g / 1.7oz Basil, fresh - chopped

  15. 1/2 cup 118ml Olive oil

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Cut eggplant into 1-inch thick slices. in colander, layer eggplant, sprinkling each layer lightly with salt. Let drain for 30 minutes. Meanwhile, grill red and yellow peppers on greased grill over medium-high heat, turning often, for 10 minutes or until roasted. Let cool. Peel, seed and cut into 1-inch squares. Place in large bowl. Cut zucchini and onion into 1/2-inch thick slices; set aside separately. Trim ends of mushroom stems. Rinse eggplant under cold water; pat thoroughly dry. Lightly brush vegetables with oil. Grill mushrooms and onion, turning occasionally, for 8-10 minutes. Grill zucchini and eggplant for 10 minutes or until tender-crisp. halve zucchini, quarter onions and cube eggplant slices; add to peppers along with mushrooms. Dressing: in bowl, whisk together vinegar, mustard, garlic, salt and pepper; whisk in basil, then oil in steady stream. Pour over vegetables, tossing gently to coat. Refrigerate for at least 4 hours or up to 8 hours. Bring to room temperature before serving. Garnish with tomato and olives.


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