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GRILLED VEGETABLE SALAD
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2 medium red bell peppers, halved and seeded
1 1/2 lbs chinese eggplant, cut into 1/2-inch-thick slices
1 medium sweet onion, cut into 8 wedges
1 pint cherry tomatoes
1/2 tsp freshly ground black pepper, divided
3 Tbs extra-virgin olive oil, divided
3/4 tsp salt, divided
1 Tbs white wine vinegar
1/2 tsp granulated white sugar
2 cloves garlic, minced
12 oil-cured olives, pitted and halved (optional)
1/4 cup fresh small basil leaves, chopped
1 Tbs finely chopped fresh chives

1. Preheat grill to medium-high heat.

2. In a large bowl, combine peppers, eggplant, onion & cherry tomatoes. Drizzle with 1 Tbsp. of olive oil and sprinkle with 1/4 tsp. of salt and 1/4 tsp. of pepper.

3. Place bell peppers and onion on grill rack coated with cooking spray. Grill until they become slightly charred, then turn and grill the other side. Add eggplant to the grill and do the same. As veggies finish grilling, remove them to a platter. Place tomatoes in a grill basket and toss until they are lightly charred, about 5 minutes. Remove to platter.

4. Slice bell peppers; place peppers and all other grilled vegetables in a bowl.

5. Combine 1/4 tsp. salt, vinegar, sugar and garlic. Slowly whisk in 2 Tbsp. oil. Drizzle dressing over veggies and toss.

6. Remove vegetables to a platter; add olives (if using), and sprinkle with 1/4 tsp. salt, 1/4 tsp. pepper, basil and chives.

Servings: 8
Yield: Serving Size: 3/4 cup

Nutrition Facts (without the olives)
Amount Per Serving
Calories 91
Calories From Fat (53%) 48
Total Fat 5.46g
Saturated Fat 0.73g
Sodium 224.68mg
Potassium 380.50mg
Carbohydrates 10.75g
Dietary Fiber 4.22g
Sugar 4.18g
Net Carbohydrates 6.53g
Protein 1.72g

WW Points: 3

Cooking Tips
*Chinese eggplant is the long, skinny type. This is easiest to grill for this recipe since the slices are bite-sized pieces.
**Multi-colored cherry tomatoes make this dish even more colorful!

Recipe Source: Adapted from Cooking Light

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