Ingredients

The following ingredients have 6 Servings
  • one medium or large eggplant
  • 3 medium zucchini
  • 12 mini peppers ((or 3 medium red or green peppers))
  • 1/2 cup olive oil
  • 1/4 cup apple cider vinegar
  • 2 tbsp balsamic vinegar
  • 1 tsp honey
  • 1 tsp salt
  • 1/4 cup chopped parsley
  • 1/4 cup chopped dill
  • 2 garlic cloves (, minced or pressed)
  • cooking spray

Instruction

  • Preheat gas grill to medium-high heat.
  • Wash zucchini, eggplant and peppers. Slice zucchini lengthwise and eggplant crosswise into 1/3-1/2 inch thick slices. Spray zucchini, eggplant and peppers with cooking spray (or olive oil spray).
  • Grill until vegetables are charred and beginning to soften. Turn once. Peppers will cook faster. Zucchini usually need 5 minutes per side and eggplant needs 6-7 minutes per side. (Grilling time may vary depending on the thickness of the vegetables and temperature of the grill.
  • Remove from the grill. Peel peppers. When cool enough to handle, chop vegetables into 1/2 in cubes.
  • In a bowl mix together olive oil, vinegar, balsamic, salt, honey, parsley, dill and garlic. Pour dressing over vegetables and mix to combine.