Grilled Eggplant & Pepper Salad

Difficulty: Moderate
Time: 45 minutes
Serves: 4

  • 2 Adagio® Baby Eggplants, sliced into rounds
  • 2 Maestro® Sweet Bell Peppers, seeded and cut into fours
  • 2 zucchini, sliced into rounds
  • 3 tbsp extra virgin olive oil
  • 1 tbsp fresh oregano
  • 1 tsp Kosher salt
  • 2 green onions, chopped
  • 2 cloves garlic, minced
  • 2 tbsp red wine vinegar
  • ½ cup feta cheese, crumbled

Grilled Adagio® Baby Eggplants and Maestro® Sweet Bell Peppers make for a warm, succulent salad.


  1. Heat grill or barbecue to medium/high heat.
  2. Toss zucchini, peppers and eggplants with extra virgin olive oil, kosher salt and oregano.
  3. Grill veggies on both sides, until tender (about 8 minutes).
  4. Coarsely chop veggies and toss in a large bowl with red wine vinegar, garlic and green onions.
  5. Sprinkle with feta and serve.