Grilled Adagio® Baby Eggplants and Maestro® Sweet Bell Peppers make for a warm, succulent salad.
Instructions
- Heat grill or barbecue to medium/high heat.
- Toss zucchini, peppers and eggplants with extra virgin olive oil, kosher salt and oregano.
- Grill veggies on both sides, until tender (about 8 minutes).
- Coarsely chop veggies and toss in a large bowl with red wine vinegar, garlic and green onions.
- Sprinkle with feta and serve.
Recipe Created By
Award Winning Food & Hospitality Consultant at SOL Kitchen – Vancouver, British Columbia
