FrenchDinner, Weeknight, Appetizer, Main Course, Side Dish
Servings
8
8 servings as first or salad course
Total time
40 min
prep 25 min
Calories / serving
227 kcal
Cut peppers in half; remove stems, veins and seeds. Coat with oil mixture.
04Cut onions into slices 1/2 inch thick; coat with oil mixture.
05Trim stems from zucchini and coat with oil mixture. Trim stems from tomatoes and toss with oil mixture.
06Grill vegetables over a low-medium charcoal fire. The cherry tomatoes will cook very quickly; remove before they turn to mush. The peppers, onion and zucchini should be lightly colored and barely tender. The eggplant should be soft.
07When vegetables have cooled, cut all but tomatoes into smaller pieces (leave tomatoes whole). Put in bowl.
08Add the vinegar, basil, salt and pepper and toss. Marinate vegetables 2 to 3 hours at room temperature or overnight in refrigerator. To serve, return to room temperature.
09When ready to serve, adjust seasonings. Additional olive oil may be necessary.