Grilled Vegetables With Salsa Verde

  1. Cut zucchini and eggplant lengthwise into 1/2 inch thick pieces.
  2. Core, seed and quarter the peppers.
  3. Slice endives in half lengthwise.
  4. Place all vegetables in a bowl and drizzle with 1 1/2 tbsp olive oil.
  5. Sprinkle with salt to taste and toss all to combine.
  6. Combine parsley, capers, olives, lemon juice and remaining olive oil in a small bowl and set aside in the refridgerator to allow the flavors to combine.
  7. Grill or broil vegetables, turning them once until they are lightly browned on both sides.
  8. Transfer vegetables to a serving platter, spoon the salsa verde over them and serve.

eggplants, zucchini, bell peppers, endive, extra virgin olive oil, fresh parsley, capers, green olives, lemon juice, salt

Taken from www.food.com/recipe/grilled-vegetables-with-salsa-verde-40829 (may not work)

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