Tomato and Grilled Vegetable Salad

Name: Tomato and Grilled Vegetable Salad
Total time: 1 h
Yield: 6 servings
Cuisine: american
Ingredients: 1 eggplant; Coarse salt; 1/2 cup extra-virgin olive oil; 4 small summer squash, cut in half; 2 red or yellow peppers, seeded and cut into sixths; 3 ears corn; 4 large ripe tomatoes; 1/2 cup snipped basil leaves

By Moira Hodgson

Total Time: 1 hour
Rating: 4(5)
Comments: Read comments

Featured in: FOOD; Taking Advantage of a Bumper Crop of Tomatoes

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:6 servings

1eggplant
Coarse salt
½cup extra-virgin olive oil
4small summer squash, cut in half
2red or yellow peppers, seeded and cut into sixths
3ears corn
4large ripe tomatoes
½cup snipped basil leaves

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Slice the eggplant and sprinkle the slices with salt. Let them sit for 30 minutes, then wipe the slices dry with paper towels.
Step 2
Preheat the broiler or grill.
Step 3
Brush the slices of eggplant and squash with the olive oil and grill them on both sides. Set them aside.
Step 4
Place the peppers on the grill skin-side toward the flame and grill them until their skins are charred. Cool the peppers and remove the skins.
Step 5
Shuck the corn and grill the cobs lightly. Cool them and cut the kernels off with a sharp knife. These vegetables can be prepared ahead of time up to this point.
Step 6
When you are ready to serve the salad, cut the tomatoes in thick slices. Arrange the vegetables in overlapping rows on a serving platter. Sprinkle with the remaining olive oil, salt, pepper and basil and serve.