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Grilled Mediterranean Salad

  • Yield: 2 servings

Grilled Mediterranean Salad

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
Vinaigrette
  • 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

  1. Mix together all of the vinaigrette ingredients and set aside until ready to use.
  2. Preheat grill to medium-high heat and brush grate with oil.
  3. 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.
  4. Brush eggplant and zucchini with olive oil and place on grill.
  5. 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.
  6. Divide greens and grilled vegetables evenly between two plates. Top with the chickpeas and dressing to taste.

Notes

Recipe adapted from SaffronRoad.com

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