Grilled Vegetable Salad

🛒 Ingredients

• Zucchini 100 g · 17 kcal
• Bell Pepper (any color) 100 g · 31 kcal
• Eggplant 100 g · 25 kcal
• Red Onion 30 g · 12 kcal
• Cherry Tomatoes 50 g · 9 kcal
• Olive Oil 20 g · 180 kcal
• Balsamic Vinegar 10 g · 10 kcal
• Fresh Basil 2 g · 0 kcal
• Garlic Clove 3 g · 4 kcal

👨‍🍳 Instructions

1. Wash and prepare the vegetables: slice zucchini, eggplant, and bell peppers into 1/2-inch thick pieces, and red onion into wedges.
2. Toss the sliced vegetables with half of the olive oil, a pinch of salt, and pepper. Grill them over medium-high heat for 3-5 minutes per side until tender and slightly charred.
3. While the vegetables are grilling, halve the cherry tomatoes and finely chop the fresh basil and mince the garlic clove.
4. In a small bowl, whisk together the remaining olive oil, balsamic vinegar, minced garlic, a pinch of salt, and pepper to create the dressing.
5. Once the grilled vegetables have cooled slightly, combine them in a large bowl with the halved cherry tomatoes and fresh basil.
6. Pour the dressing over the salad and toss gently to coat all ingredients evenly. Serve immediately and enjoy!