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Summer Grilled Vegetable Salad


Confession: I don’t love eggplant. As someone in the health and wellness field I try not to say no to any vegetable because I know the importance of eating a variety of colorful, in season produce. Eggplant in particular is high in fiber and loaded with antioxidants. It’s also a staple in my weekly CSA and I try never to let anything go to waste! If eggplant has never been a favorite of yours, if you are not sensitive to nightshades, and are looking for a way to cook it besides the more traditional recipes-keep reading!


This dish is one way I’ve learned to love eating eggplant and have been making for years. It goes perfectly with any protein and can be eaten at room temperature so it’s great for BBQs and entertaining. I’ve even eaten the leftovers cold mixed into salad for a quick lunch.

Feel free to make it your own by including asparagus or mushrooms-really anything works here. You could also add feta, goat, gorgonzola, or fresh mozzarella cheese at the end and even a splash of balsamic or red wine vinegar. Sprinkle on some pine nuts if you have them too! It’s also a great way to use up basil and ripe tomatoes (and who doesn’t need suggestions for that in August?!) Here’s the recipe:

Ingredients:

-a variety of summer vegetables such as eggplant, zucchini, squash, and peppers, sliced lengthwise

-red onion, thickly sliced

-avocado oil

-pink salt + pepper + garlic powder to taste

-ripe tomato, seeded and diced

-fresh basil, chopped


Method:

Grill veggies until tender (don’t overcook). Cool slightly and roughly chop. Add to a large serving bowl and mix in chopped tomato and basil. That’s it!

Leave a comment below if you try it and enjoy this sweet spot of summer.

Tamara Geffin, FNTP

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