9/12/11

 

I’ve been trying to put my grill to good use, savoring these last few weeks of warm weather. I made this salad by grilling up whatever veggies I had in my fridge, tossing them with a can of chick peas, and simply dressing it with olive oil, balsamic, and fresh basil. It was super easy to make and very healthy. If I had some crumbled feta on hand I would’ve loved to have thrown that in as well. Give it a try while the weather is still permitting!

1 medium eggplant

1 orange bell pepper

1 green bell pepper

1 medium red onion

1 tomato

1 clove garlic

1 can chick peas

2-3 Tbsp olive oil

2-3 Tbsp balsamic vinegar

4-5 fresh basil leaves

lots of S&P

Cut the veggies into 1-2 inch chunks (big enough so they won’t slip through the grates of the grill.) Grill the eggplant, peppers, and onions on high heat until char marks are present and veggies are al dente. Remove from grill and let cool. Once cool toss with drained chick peas. Add tomatoes and minced garlic. Dress with olive oil, vinegar, shredded basil, and lots of salt and pepper.