Grilled Vegetable Salad
Gather what you have: a couple of eggplants, some squash, peppers, tomatoes, onions...anything. To grill or to roast, that is the question. I'm using the word grill in this case to mean cook over an open flame. If no open flame method is available then you can roast which can be done in an oven.
Servings 2 People
- Peel what needs to be peeled, slice, season and oil.
- Place on a sheet pan and cook at 475 for 20 minutes or until tender.
- Toss with your favorite vinaigrette and chill.
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