| | Grilled Vegetable Slaw
1 medium eggplant, 1/4-inch lengthwise slices
1 large zucchini, 1/4-inch lengthwise slices
1 large red onion, 1/4-inch rings
1 large carrot, peeled, 1/4-inch lengthwise slices
1/4 cup of extra-virgin olive oil
Sea salt, to taste
Black pepper, to taste
Juice from 2 fresh lemons
In a large bowl, toss all vegetables with olive oil and season with salt and pepper. Place vegetables on a hot, oiled grill and cook until crisp-tender. Reserve until cool.
Toss with juice and adjust seasoning, if necessary. |
|
Basic-Recipes.com
| 
|