When grilling vegetables like eggplant, zucchini, and onions it caramelizes them while bringing out the natural sweet flavours. This grilled vegetable paleo salad is hearty and filling. If you are not to fussy on some of the vegetables that are listed below, they can be swapped out for other preferred vegetables. Perfect to serve over Cauliflower Rice.
2 japanese eggplant, large
1 zucchini, large
1/2 red onion, medium sized
1/3 cup extra virgin olive oil
1/4 cup balsamic vinegar
1/2 tsp sea salt
2 garlic cloves, minced
4 tomatoes, quartered, seeded, and chopped
4 tsp capers, chopped
6 basil leaves, large and chopped
- Preheat barbecue to medium heat. Trim ends off eggplant and zucchini. Slice each lengthwise in to 3 slices. Slice red onion into 1/2 inch thick slices.
- Whisk 1/4 cup oil with vinegar, sea salt and garlic in a medium bowl. Add tomatoes and capers. Toss to coat and season with fresh ground pepper to taste.
- Brush eggplant, zucchini, and red onion slices with remaining olive oil. Brush a bit of oil on grill, lid closed. Flip half way through, until cooked but still firm, 3 to 4 minutes per side.
- Chop eggplant, zucchini, and red onion in to large chunks. Toss in with tomato mixture. Serve.