Zucchini-Herb, Grilled Eggplant And Tomato Salad
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 6medium zucchini, halved lengthwise and cut across into ÂĽ-inch slices
- 1½tablespoons fresh lemon juice
- 1½teaspoons olive oil
- 1teaspoon kosher salt
- Freshly ground pepper to taste
- 2tablespoons chopped fresh mint
- 2tablespoons chopped fresh parsley
- 6baby eggplants, halved lengthwise
- 4teaspoons olive oil
- Âľteaspoon kosher salt
- Freshly ground pepper to taste
- 9large plum tomatoes, cut into large dice
- 6tablespoons thinly sliced fresh basil
- 3tablespoons olive oil
- Âľteaspoon kosher salt
- Freshly ground pepper to taste
- 1pound lightly salted fresh mozzarella, cut into ÂĽ-inch slices, each slice halved
- 2tablespoons thinly sliced fresh basil
- 9cups salad greens
- Âľcup torn fresh basil
- Âľcup torn fresh mint
- 2tablespoons fresh lemon juice
- 3tablespoons olive oil
- Kosher salt and freshly ground pepper to taste
The Zucchini
The Eggplant
The Tomatoes
The Mozzarella
The Greens
Nutritional analysis per serving (6 servings)
520 calories; 36 grams fat; 13 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 3 grams polyunsaturated fat; 32 grams carbohydrates; 13 grams dietary fiber; 15 grams sugars; 24 grams protein; 1582 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Blanch zucchini in boiling salted water for 30 seconds. Drain and refresh under cold running water. Drain and pat dry. Toss in a bowl with lemon juice, olive oil, salt, pepper, mint and parsley.
- Step 2
Heat a grill or broiler. Brush the cut side of the eggplants with oil and sprinkle with salt and pepper. Grill or broil until tender, about 5 to 10 minutes. Place on a platter.
- Step 3
Toss together the tomatoes, basil, olive oil, salt and pepper. Arrange the mozzarella on a platter and garnish with basil. Place the salad greens, basil and mint in a large bowl and toss with the lemon juice, olive oil, salt and pepper. Pass the dishes separately, letting guests build their own salads.
Private Notes
Comments
Delightful! Very light and summery. Super easy, but you'll use a lot of dishes. I couldn't find baby eggplant - two medium eggplant will do you for 6 adults.