Grilled Zucchini and Eggplant with Paprika Salad

Ingredients

• 2 red bell peppers
• 1 green bell pepper
• 300 g cherry tomatoes
• 50 g pitted green olives
• 0.5 bunch Basil
• 3 tbsp balsamic vinegar
• Salt
• Pepper
• 6 tbsp Olive oil
• 2 Eggplants
• 2 zucchinis
• 2 tbsp lemon juice
• 2 Garlic cloves

Instructions

1. 1.

   Clean, wash and quarter the bell peppers lengthwise, remove seeds and white membranes, then dice them. Wash the tomatoes, cut off stems, and quarter or eighth them. Halve olives as desired.

2. 2.

   Wash basil leaves, shake dry, tear into small pieces and finely chop. Combine all prepared ingredients. Whisk vinegar, salt, pepper and 3 tbsp oil together and mix with the salad. Divide among four bowls.

3. 3.

   Wash and clean eggplants and zucchinis. Slice zucchini lengthwise and eggplant crosswise. Season each slice with salt and lemon juice and let sit for 30 minutes. Pat dry with a kitchen towel. Peel garlic and finely chop.

4. 4.

   Brush eggplant and zucchini slices with remaining olive oil. Place on a hot grill, sprinkle with chopped garlic, and grill turning every few minutes for 4–5 minutes. Arrange the grilled slices on plates and serve with the paprika salad.