• LIGHT

Balsamic Grilled Veggie Salad

Updated: Feb 9

by Jackie Cordova, Owner of the “Green Ingredient”. Find her on Facebook!

1 eggplant, peeled and sliced

1 teaspoon paprika

2 tbsp balsamic vinegar

1 zucchini, sliced

2 tomatoes, sliced

1 red onion, sliced

1 carrot, sliced

2 yellow  bell peppers, cored, cut in quarters

4 garlic cloves, finely chopped

2 tablespoons olive oil

¼ cup balsamic vinegar

Salt and pepper to taste

Heat oven to 350F

Mix eggplant, paprika and 2 tbsp balsamic vinegar separately and place in oven

Mix well the rest of the veggies, except garlic, in a bowl then roast for 25 minutes

Cook everything until browned on each side then transfer to a salad bowl

Mix the garlic, olive oil, vinegar and salt and pepper in a separate bowl

Drizzle the dressing over the salad and let it cool down before serving

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