Salade de Légumes Grillés

Ingredients

• 2 medium zucchini
• 2 large bell peppers
• 1 medium eggplant
• 2 medium red onions
• 1 cup olive oil
• 2 tablespoons herbs de Provence
• 3 tablespoons balsamic vinegar
• 1 cup fresh basil
• 1 teaspoon salt
• 1 teaspoon black pepper

Instructions

1. 1

   Preheat your grill or grill pan over medium-high heat (about 400°F).

2. 2

   Wash and slice the zucchini into 1/2-inch thick rounds.

3. 3

   Core and slice the bell peppers into 1-inch wide strips.

4. 4

   Cut the eggplant into 1/2-inch thick rounds.

5. 5

   Peel and cut the red onions into thick slices.

6. 6

   In a large mixing bowl, combine the sliced vegetables. Drizzle with 1/2 cup of olive oil, and sprinkle with salt, black pepper, and herbs de Provence. Toss to coat evenly.

7. 7

   Place the vegetables on the preheated grill. Grill for about 4-5 minutes on each side, or until they are tender and have nice grill marks. Remove from the grill and let cool slightly.

8. 8

   While the vegetables are cooling, prepare the dressing. In a small bowl, whisk together the remaining 1/2 cup of olive oil, balsamic vinegar, and a pinch of salt and pepper.

9. 9

   Chop the fresh basil and add it to the grilled vegetables.

10. 10

    Drizzle the olive oil dressing over the grilled vegetables and toss gently to combine.

11. 11

    Serve the salad warm or at room temperature, garnished with additional fresh basil if desired.