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Grilled Vegetable Salad
- 1 medium eggplant (about 1 pound)
- 1 large green bell pepper
- 1 large red bell pepper
- 4 to 5 plum tomatoes (about 1 pound)
- 1 medium onion chopped fine (about 1/2 cup)
- 2 cloves garlic minced
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons wine vinegar or to taste
- 1/2 cup flatleaf parsley coarsely chopped
- Salt and freshly ground pepper
Directions:View on PBS Food
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