Grilled Eggplant Salad
Better Homes and Gardens Biggest Book of Grilling
  • 3 tablespoons fresh herbs of your choice (basil, oregano, chives)
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons Rich & Creamy Melt®, melted
  • 3 garlic cloves, minced
  • Salt and pepper to taste
  • 1 large eggplant, cut into ¼ inch chunks
  • 2 medium red sweet peppers, sliced into 1-inch-wide slices
  • 2 medium sweet Vidalia onions, quartered and then sliced into ½ inch thick slices
  1. In a small bowl, combine the vinegar, Melt®, herbs, garlic and salt and pepper. Set aside.
  2. Heat a BBQ grill on medium heat. Add the vegetables to a grill-safe metal rack over the heat. Cook for 20 minutes, basting the vegetables with some of the vinegar and Melt mixture and stirring occasionally. Remove the vegetables from the heat once tender. Place in a bowl and add the remaining basting mixture to the vegetables, tossing to coat. Serve immediately
Recipe Categories: Gluten Free, On the Grill, Rich & Creamy MELT Organic Recipes, and Sides.
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