Eggplant pairs nicely with those other staples of Summer, yellow squash and zucchini. What makes this more than a grilled vegetable side dish is the drizzle of balsamic reduction it gets just prior to serving. Balsamic Reductions can be purchased ready made, but they often contain additives and preservatives. And as we already buy and use balsamic vinegar regularly, we find it easy to cook however much we need down for a reduction in a short amount of time. Easy grilling dishes are so very welcome on beautiful Summer evenings!
Grilled Eggplant & Summer Squash Salad
Grilled Eggplant & Summer Squash Salad (adapted from eatingwell.com) Total time Required: 50 minutes, Serves: 8
Ingredients:
- 1/2 cup balsamic vinegar
1 medium eggplant (10-12 ounces total)- 8 ounces yellow summer squash
- 10 ounces zucchini
- 1 red onion
- 1/2 cup olive oil, divided
- 1/4 teaspoon salt
- 1/2 teaspoon ground pepper
- 6 pitted Kalamata olives, chopped (about 2 tablespoons)
- 8 large fresh basil leaves, roughly chopped
Directions:
Place vinegar in a small saucepan and bring it to a boil over high heat. Reduce the heat to maintain a simmer and cook, stirring occasionally and watching very carefully to prevent burning, until the reduction is syrupy and reduced to about 2 tablespoons, about 12 to 15 minutes. Transfer the reduction to a small bowl and let cool.
Reduce the balsamic vinegar.
Meanwhile, preheat the grill to medium-high.
Slice the eggplant horizontally into into 1/4-inch rounds. Slice the yellow squash and zucchini longitudinally if small or horizontally if larger, into 1/4-inch slices. Cut the red onion in half.
Cut the veggies.
Toss the veggies with 7 tablespoons of the oil, and the salt and pepper in a large bowl.
Add oil, salt, & pepper to the veggies.
Grill the vegetables until they are tender and grill-marked, about 2 to 5 minutes per side. Slice the onion halves into 1/4-inch slices and combine them with the rest of the veggies in a serving bowl.
Grill the veggies.
Drizzle the vegetables with the remaining 1 tablespoon of oil and the reserved balsamic syrup. Top the serving bowl with the olives and chopped basil.
Serve with another splash of oil and the balsamic reduction.
Grilled vegetables with some balsamic reduction go with any protein! ~Linda
Grilled Eggplant & Summer Squash Salad (adapted from eatingwell.com) Total time Required: 50 minutes, Serves: 8
Ingredients:
- 1/2 cup balsamic vinegar
- 1 medium eggplant (10-12 ounces total)
- 8 ounces yellow summer squash
- 10 ounces zucchini
- 1 red onion
- 1/2 cup olive oil, divided
- 1/4 teaspoon salt
- 1/2 teaspoon ground pepper
- 6 pitted Kalamata olives, chopped (about 2 tablespoons)
- 8 large fresh basil leaves, roughly chopped
Directions:
Place vinegar in a small saucepan and bring it to a boil over high heat. Reduce the heat to maintain a simmer and cook, stirring occasionally and watching very carefully to prevent burning, until the reduction is syrupy and reduced to about 2 tablespoons, about 12 to 15 minutes. Transfer the reduction to a small bowl and let cool.
Meanwhile, preheat the grill to medium-high.
Slice the eggplant horizontally into into 1/4-inch rounds. Slice the yellow squash and zucchini longitudinally if small or horizontally if larger, into 1/4-inch slices. Cut the red onion in half. Toss the veggies with 7 tablespoons of the oil, and the salt and pepper in a large bowl.
Grill the vegetables until they are tender and grill-marked, about 2 to 5 minutes per side. Slice the onion halves into 1/4-inch slices and combine them with the rest of the veggies in a serving bowl.
Drizzle the vegetables with the remaining 1 tablespoon of oil and the reserved balsamic syrup. Top the serving bowl with the olives and chopped basil.