Grilled Eggplant, Zucchini & Chickpea Salad
By Dani Lind - Summer 2017 Issue
This warm Middle-Eastern-style salad combines earthy vegetables with bright lemon juice and savory-hot spices for a perfect complement to grilled kebabs or fish.
Recipe Detail Serves: 6 15 minutes Prep Time, 10 minutes Cook Time
Preheat grill or broiler. Brush eggplant and zucchini slices with oil and sprinkle with salt and pepper.
Grill over (or broil under) high heat, flipping once or twice, until softened and grill marks appear, about 3 to 4 minutes per side. Let cool slightly, then chop coarsely and mix with remaining ingredients.
Serve warm or at room temperature as an appetizer with toasted pita or as a side dish with salad, couscous, rice, kebabs or grilled fish.