SERVES:6–8
INGREDIENTS
2 red onions
2 red bell peppers
2 green bell peppers
2 large tomatoes
4 garlic cloves
¼ cup extra-virgin
olive oil, plus more
for brushing
1 large zucchini
1 large eggplant
Salt and pepper, to taste
¼ cup red wine vinegar
2 tbsp thinly sliced basil
DIRECTIONS- Heat grill to medium-high.
Place whole, unpeeled red
onions over indirect heat.
Allow to grill until the outside
HOT FACT
Pork tenderloin is
just as lean as
skinless chicken
breast, with less
than 10 grams of fat
per serving.isslightlycharredandthe
onion is soft. It should take
about 1 hour. When onions
are done, remove from heat.
Let cool, then remove and
discard the outer layers.- While onions are cooking,
place whole peppers and
tomatoes over the flames,
rotating frequently. Remove
when skins are slightly
charred. Let cool, then peel
skins under running water. - Bisect peppers and
tomatoes and remove seeds,
cores, and stems. - In a small saucepan over
medium-low heat, add garlic
cloves and olive oil and cook
until garlic is golden-brown
andfork-tender.- Cut zucchini and eggplant
lengthwise into 5mm-thick
planks. Brush with olive oil,
season with salt and pepper,
and grill until cooked
through. Remove from heat
and let cool. - When all vegetables have
cooled, cut into strips.
Combine veggies in a mixing
bowl; add the garlic oil, red
wine vinegar, and basil and
season with salt and pepper.
Mix thoroughly.
PER SERVING
Calories: 105, Fat: 7g, Carbs: 9g,
Protein: 6g
ESCALIVADA (SPANISH GRILLED EGGPLANT AND PEPPER SALAD)
(^) 2019 JUL/AUG | M&F HERS | 71