Category: Salads

Serves: 8

Ingredients

• 2 red bell peppers, halved and seeded
• 1 ½ pounds eggplant, cut into (1/2 inch thick) slices (about 2 medium)
• 1 sweet onion, cut into 8 wedges
• 1 pint cherry tomatoes
• ½ teaspoon freshly ground black pepper, divided
• 3 tablespoons extra virgin olive oil, divided
• ¾ teaspoon sea salt, divided
• Cooking spray
• 1 tablespoon champagne vinegar
• ½ teaspoon stevia or Truvia
• 2 garlic cloves, minced
• 1 ounce oil-cured olives (about 12), pitted and halved
• ¼ cup fresh small basil leaves
• 1 tablespoon finely chopped fresh chives

Directions

1. Preheat grill to medium high heat.
2. Combine first 4 ingredients, ¼ teaspoon black pepper, 1 tablespoon oil, and ¼ teaspoon sea salt. Place bell peppers, skin sides down, and onion on grill rack coated with cooking spray; grill 10 minutes. Turn onion; add eggplant to grill. Remove bell peppers. Place bell peppers in a zip-top bag; seal. Let stand 10 minutes. Grill eggplant and onion 5 minutes. Remove eggplant. Add tomatoes to a grill basket; grill 5 minutes. Remove bell peppers from bag. Peel and discard skins; slice lengthwise.
3. Combine ¼ teaspoon salt, vinegar, and stevia. Slowly add 2 tablespoons oil, stirring with a whisk. Combine vegetables, dressing, garlic, and olives. Sprinkle with ¼ teaspoon salt, ¼ teaspoon pepper, basil, and chives.

Nutrition Facts

Calories 99, Fat 5.9g, Protein 2g, Carbohydrates 11.7g, Fiber 4.7g, Cholesterol 0mg, Iron 0.9mg, Sodium 258mg, Calcium 23mg