Grilled Mediterranean Salad
- Yield: 2 servings
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Ingredients
Salad- Olive oil
- 1 Eggplant, cut into 3 inch chunks
- 1 Zucchini, sliced on the diagonal
- 1 Red bell pepper, chopped
- 1 Sweet potato, cubed
- Salt, to taste
- Black pepper, to taste
- 3 cups Mixed greens
- 3/4 cup Saffron Road Sea Salt Crunchy Chickpeas
- 1 clove Garlic, minced
- 1 tbsp White wine vinegar
- 1 tbsp Lemon juice
- 1 tsp Smoked paprika
- 1/4 cup Olive oil
- 2 tsp Dried parsley
- Salt, to taste
- Black pepper, to taste
Instructions
- Mix together all of the vinaigrette ingredients and set aside until ready to use.
- Preheat grill to medium-high heat and brush grate with oil.
- Toss potatoes and bell pepper with olive oil and place on a sheet of aluminum foil. Season with salt and pepper to taste. Wrap potatoes and pepper up in the foil and place on grill.
- Brush eggplant and zucchini with olive oil and place on grill.
- Cook potatoes and peppers for 6-8 minutes, then flip and cook for another 6-8 minutes until tender. Cook eggplant and zucchini for 4 minutes, then flip and cook for another 4 minutes.
- Divide greens and grilled vegetables evenly between two plates. Top with the chickpeas and dressing to taste.
Notes
Recipe adapted from SaffronRoad.com