Homemade BBQ Vegetable Salad | Cooking This Traditional Delicacy and Storing It for Winter

bell peppers

🥗Healthier: cucumbers

💰Cheaper: carrots

Cucumbers add crunch with fewer calories.

balsamic vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: red wine vinegar

Apple cider vinegar provides a tangy flavor with less sweetness.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is heart-healthy and has a higher smoke point.

fresh basil

🥗Healthier: spinach

💰Cheaper: dried herbs

Spinach offers nutrients while dried herbs are budget-friendly.

Preheat the grill to medium-high heat.

Cut the eggplant, green peppers, and onion into bite-sized pieces.

Skewer the vegetables onto grilling skewers or place them in a grill basket.

Brush the vegetables with vegetable oil and season with salt and black pepper.

Grill the vegetables for 10-15 minutes, turning occasionally, until tender and charred.

Remove the vegetables from the grill and let them cool slightly.

In a large bowl, combine the grilled vegetables and tomato.

Drizzle with balsamic vinegar and toss gently to combine.

Chop fresh basil and sprinkle over the salad before serving.

Serve warm or at room temperature.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary