I had planned on Beer Butt Chicken and I had some redskin potatoes that I roasted on the grill but that left me wondering what to serve as a veggie side. I could have opened up a can of corn. That would have made Kurt and Frank happy but it just seemed kind of blah to me. So I looked in the refrigerator and found an eggplant and red bell pepper. I had some Compari tomatoes on the counter that needed to be used so I decided to make a salad.
Kim and I LOVED it. Frank thought it was okay. Kurt didn't even try it. Perhaps I should have opened up the corn too.......
I had originally planned to share this recipe along with the wine I served for French Winophiles but then the craziness began. I am sharing this with you now while sipping my coffee and gearing up for another day of packing and sorting. Talk to you soon.
Eggplant, Tomato and Pepper Salad
1 eggplant, peeled and sliced
1 red bell pepper
4 tomatoes, quartered
2 cloves garlic, minced
1/4 c. extra virgin olive oil
1/4 c. balsamic vinegar
1 T. Parsley flakes
1/2 T. Basil, minced
Place eggplant slices and whole red pepper on a hot grill. Grill the eggplant about 10 minutes per side until grill marks are pronounced and the eggplant is tender, Remove to a plate to cool. Grill the red pepper until charred on all sides. Remove to a paper bag to cool.
When cool enough to handle cut the eggplant into large dice and place in a bowl with the tomatoes. Remove the charred skin from the pepper rinsing it under cold water and removing the stem and seeds, cut into large dice.
Place remaining ingredients into a jar and shake until well combined. Pour over vegetables and toss to coat. Let sit at room temperature for up to two hours before serving. Print Recipe