Grilled Eggplant & Summer Squash Salad

Grilled Eggplant & Summer Squash Salad

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From: Diabetic Living Magazine, Summer 2019

The homemade balsamic reduction is the key to this healthy grilled eggplant and summer squash salad. It's easy to make but watch the vinegar as it reduces; it can burn easily. If you have any left over, drizzle it on strawberries.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • ½ cup balsamic vinegar
  • 1 medium eggplant (about 11 oz.)
  • 1 medium yellow summer squash (about 8 oz.)
  • 1 medium zucchini (about 10 oz.)
  • ½ cup olive oil, divided
  • ¼ teaspoon salt
  • ½ teaspoon ground pepper
  • 6 pitted Kalamata olives, finely chopped (2 Tbsp.)
  • 8 large fresh basil leaves

Preparation

  • Prep

  • Ready In

  1. Place vinegar in a small saucepan; bring to a boil over high heat. Reduce heat to maintain a simmer; cook, stirring occasionally and watching carefully to prevent burning, until syrupy and reduced to about 2 Tbsp., 12 to 15 minutes. Transfer to a small bowl and let cool.
  2. Meanwhile, preheat grill to medium-high.
  3. Slice eggplant, yellow squash, and zucchini diagonally into ¼-inch slices. Toss with 7 Tbsp. oil, salt, and pepper in a large bowl.
  4. Grill the vegetables until tender and grill-marked, 2 to 5 minutes per side. Arrange on a platter.
  5. Drizzle the vegetables with the remaining 1 Tbsp. oil and the reserved balsamic syrup. Top with olives and basil.
  • To make ahead: Cover balsamic drizzle (Step 1) and hold at room temperature for up to 1 day. Refrigerate vegetables for up to 1 day.
  • Equipment: Charcoal or gas grill

Nutrition information

  • Serving size: ½ cup (about 4 slices)
  • Per serving: 161 calories; 14 g fat(2 g sat); 2 g fiber; 7 g carbohydrates; 1 g protein; 25 mcg folate; 0 mg cholesterol; 5 g sugars; 0 g added sugars; 149 IU vitamin A; 12 mg vitamin C; 19 mg calcium; 1 mg iron; 126 mg sodium; 267 mg potassium
  • Nutrition Bonus: Vitamin C (20% daily value)
  • Carbohydrate Servings: ½

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