Ingredients
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1 large eggplant, peeled and cut into 1/2-inch slices
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1 large sweet onion, peeled and halved
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1 red bell pepper, halved and seeded
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1 green bell pepper, halved and seeded
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1 small zucchini, cut into 1/2-inch slices
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8 fresh tomatoes, chopped
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¼ cup balsamic vinegar
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¼ cup olive oil
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12 fresh basil leaves
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salt and pepper to taste
Directions
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Preheat an outdoor grill for medium-high heat and lightly oil the grate.
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Place eggplant, onion, red bell pepper, green bell pepper, and zucchini on the grill and cook until slightly softened and grill marks have formed on each side, 15 to 30 minutes. Remove vegetables from grill and cut into cubes. Transfer to a large bowl.
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Add tomatoes, vinegar, olive oil, basil, salt, and pepper. Toss thoroughly. Refrigerate 8 hours to overnight. Toss again before serving.
Nutrition Facts (per serving)
128 | Calories |
7g | Fat |
15g | Carbs |
3g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 128 | |
% Daily Value * | |
Total Fat 7g | 9% |
Saturated Fat 1g | 5% |
Sodium 32mg | 1% |
Total Carbohydrate 15g | 6% |
Dietary Fiber 5g | 19% |
Total Sugars 8g | |
Protein 3g | 5% |
Vitamin C 50mg | 56% |
Calcium 34mg | 3% |
Iron 1mg | 4% |
Potassium 574mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.