Grilled Eggplant With Toasted Breadcrumb Salsa Verde Recipes

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GRILLED VEGETABLES WITH SALSA VERDE



Grilled Vegetables with Salsa Verde image

Great way to use summer's bounty! Serve hot or at room temperature. A wonderful vegetarian entree when paired with crusty bread and a salad or flavorful side to any grilled fare.

Provided by rsarahl

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

2 medium eggplants, about 1 lb total
3 medium zucchini, about 1 1/4 lbs total
3 medium bell peppers
2 medium Belgian endive, about 10 ozs
3 tablespoons extra virgin olive oil
1/2 cup fresh parsley, minced
1 tablespoon capers, drained and minced
8 medium green olives, pitted and minced (about 3 Tbsp)
1 tablespoon lemon juice
salt

Steps:

  • Cut zucchini and eggplant lengthwise into 1/2 inch thick pieces.
  • Core, seed and quarter the peppers.
  • Slice endives in half lengthwise.
  • Place all vegetables in a bowl and drizzle with 1 1/2 tbsp olive oil.
  • Sprinkle with salt to taste and toss all to combine.
  • Combine parsley, capers, olives, lemon juice and remaining olive oil in a small bowl and set aside in the refridgerator to allow the flavors to combine.
  • Grill or broil vegetables, turning them once until they are lightly browned on both sides.
  • Transfer vegetables to a serving platter, spoon the salsa verde over them and serve.

Nutrition Facts : Calories 244.4, Fat 11.7, SaturatedFat 1.7, Sodium 147.4, Carbohydrate 34.2, Fiber 20.7, Sugar 11.9, Protein 8.8

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