Traditional Grilled Italian Vegetables
Ingredients
- 1 small eggplant
- 2 small zucchini
- 1 red onion preferably torpedo variety
- 1 bell pepper
- 1/2 head radicchio
- 4 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- 1/2 tbsp dried, oregano
- 10 leaves fresh basil
- salt and pepper, to taste
Instructions
- Preheat the grill on medium-high heat and wash the vegetables under running water.
- Cut the eggplant and the zucchini lengthwise, 1/4 to 1/2-inch think. Slice the onion the same fashion, but crosswise.
- Remove the seeds and the white part of the bell pepper. Then, cut it into thin slices.
- Cut the radicchio head into wedges, making sure the leaves are still attached to the core in each wedge.
- Grill the vegetables without overlapping them, a few at a time if necessary. Cook for 4 to 5 minutes on each side until you can see some nice charred marks.
- In the meantime, prepare the dressing. In a small bowl, combine extra virgin olive oil, balsamic vinegar, oregano, salt and pepper. Whisk everything together with a fast movement until all the ingredients are well combined.
- Tear the basil leaves with your hands to release the aroma and add them to the bowl.
- When the vegetables are ready, transfer to a serving plate and pour the dressing over them. Serve immediately.
Nutrition
Calories: 180kcalCarbohydrates: 12gProtein: 3gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 17mgPotassium: 546mgFiber: 5gSugar: 7gVitamin A: 232IUVitamin C: 16mgCalcium: 42mgIron: 1mg
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