Tuscany Grilled Vegetable Salad
This delightful Tuscany Grilled Vegetable Salad is inspired by the rustic flavors of the Italian countryside. It combines the smoky essence of grilled vegetables with the freshness of a classic Italian vinaigrette, offering a vibrant and nutritious experience on the plate. It's a perfect dish to enhance your dining table, reflecting the simplicity and depth of Tuscan cuisine.
Ingredients
- 2 cups zucchini sliced into 1/4 inch rounds
- 2 cups bell peppers preferably a mix of colors, sliced
- 1 cup eggplant cubed
- 1 cup cherry tomatoes halved
- 3 tbsp olive oil
- 1 tsp sea salt or to taste
- ½ tsp ground black pepper freshly ground
- 2 tbsp balsamic vinegar
- ¼ cup fresh basil leaves
- ¼ cup shaved Parmesan cheese optional
Instructions
- Preheat your grill or a grill pan over medium-high heat. Ensure it is nicely oiled to prevent sticking.
- In a large bowl, toss the zucchini, bell peppers, eggplant, and cherry tomatoes with 2 tablespoons of olive oil, salt, and pepper until evenly coated.
- Grill the vegetables in batches, turning occasionally, until they are charred and tender, about 8-10 minutes per batch. Look for a lovely char to enhance the smoky flavor.
- Transfer the grilled vegetables back to the bowl. Drizzle with the remaining olive oil and balsamic vinegar. Gently toss to coat.
- To serve, arrange the vegetables on a platter or in individual bowls. Scatter fresh basil leaves on top and shave Parmesan cheese to garnish, if using. Serve immediately.
Notes
For an added depth of flavor, consider marinating the vegetables in olive oil, garlic, and herbs for 30 minutes before grilling. Substitute Parmesan with vegan cheese for a plant-based version.
Nutrition
Calories: 169kcalCarbohydrates: 11gProtein: 4gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 5mgSodium: 705mgPotassium: 476mgFiber: 3gSugar: 8gVitamin A: 2778IUVitamin C: 116mgCalcium: 83mgIron: 1mg
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