On nights when the weather is perfect and the summer vegetables are ripe, this is the perfect dinner. It is hearty enough to be an entree when served with warm flatbread, but is ideal as a side dish for larger dinner parties.
Grilled Summer Vegetable Salad
1 large eggplant, sliced into 1/2 inch thick slices
3 medium zucchini, quartered lengthwise
1 red bell pepper, quartered and seeded
5 celery stalks, trimmed
2 sweet onions, cut into 1/2 inch thick slices
Salt and pepper to season
2 large heirloom tomatoes, each cut into 8 wedges
3 Tablespoons toasted pine nuts
1/2 cup fresh basil leaves, torn
2 Tablespoons capers, drained and rinsed
2 Tablespoons olive oil
1 1/2 Tablespoons white wine vinegar
1/2 teaspoon dried oregano
1/4 teaspoon ground sea salt
1/4 teaspoon freshly ground pepper
1/8 teaspoon crushed red pepper
1 Tablespoon crushed garlic
1. Prepare a grill over medium-high heat.
2. Lightly spray eggplant, zucchini, bell pepper, celery and onions with olive oil and sprinkle with salt and pepper. place vegetables on the grill and grill until vegetables are tender (times will vary for different vegetables), approximately 3 minutes per side.
3. While vegetables are grilling, make dressing by whisking together all ingredients in a carafe or small lidded bowl.
4. To prepare salad, separate onion slices and spoon vegetables into a large bowl or a serving dish. Top with remaining salad ingredients and pour salad dressing over vegetables, mixing to coat thoroughly.