Zucchini Eggplant Grill Salad

Zucchini Eggplant Grill Salad

1 red pepper, quartered

1 small eggplant (about 12 oz.), sliced into 1/4"-thick rounds

1 medium zucchini (about 6 oz.), sliced lengthwise into 1/4"-thick strips

1 small summer squash (about 6 oz.), sliced lengthwise into 1/4"-thick strips

1 lb. Campari or plum tomatoes, halved

2 ½ Tbsp. Spirits & Spice Basil Extra Virgin Olive Oil

Kosher salt and pepper

2 Tbsp. red wine vinegar

4 c. baby arugula

2 large thick slices sourdough or country bread

1 clove garlic, halved

4 oz. fresh mozzarella, torn

2 tsp Spirits & Spice Tomato & Basil Balsamic (for finishing)

 

Heat grill to medium-high.

In a large bowl, toss the vegetables with 1 ½ Tbsp oil and ½ tsp each salt and pepper. Grill until lightly charred and tender, 3 to 4 minutes per side for the pepper, eggplant, zucchini, and squash, and 1 to 2 minutes on the cut side only for the tomatoes. Transfer the eggplant and tomatoes back to the bowl and the rest of the vegetables to a cutting board.

Cut the peppers, zucchini, and squash and add to the bowl. Gently toss with the vinegar, basil, and arugula.

Brush the bread slices with remaining tablespoon oil and grill until lightly toasted, 1 to 2 minutes per side, then rub both sides with the cut side of the garlic clove.

Cut each slice of bread in half and transfer to plates. Spoon the salad and any juices over the bread, then top with the mozzarella.


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