Healthy Paleo Friendly Grilled Veggie Salad

I am always looking for ways to serve veggies that are interesting and delicious.  This recipe has become a family favorite.  It is so healthy and full of fresh, delicious flavors!.

Grilled Veggie Salad

1 eggplant, sliced about 1/2 inch thick and lay on paper towels for 30 min. to reduce the amount of liquid in the eggplant

1 yellow summer squash, sliced lengthwise about 1/2 inch thick

1 zucchini, sliced lengthwise about 1/2 inch thick

1 onion, quartered

1 red bell pepper, sliced in half lengthwise

8 oz. cherry tomatoes

3 cloves garlic, finely minced

4-5 leaves fresh basil, Chiffonade (See photos below)

2 T balsamic vinegar

about 1/2 c olive oil

salt and pepper to taste

CHIFFONADE:

  Stack basil leaves on top of each other.

  Roll them into a tight little roll.

  Slice into ribbons.

Heat the barbeque grill to hot.

Brush the eggplant, zucchini, summer squash, onion, and bell pepper with olive oil.  Grill, turning occasionally, until you have nice grill marks, about 10 minutes.  Do not overcrowd the veggies or they will steam instead of grilling.   Grill the veggies in two batches if necessary.  Remove from the grill.

Coats the tomatoes with olive oil and place on the hot grill.  Grill until the tomatoes have a slight char to the outside.  Remove from the grill.

Chop all the grilled veggies and place in a bowl.  Add the garlic, vinegar and basil.  Stir to combine and adjust seasoning with the salt and pepper.  Let stand for 20-30 minutes so the flavors can develop and meld.  Serve at room temperature.