Grilled Vegetables With Salsa Verde

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 medium eggplants, about 1 lb total
• 3 medium zucchini, about 1 1/4 lbs total
• 3 medium bell peppers
• 2 medium belgian endive, about 10 ozs
• 3 tablespoons extra virgin olive oil
• 1/2 cup fresh parsley, minced
• 1 tablespoon capers, drained and minced
• 8 medium green olives, pitted and minced (about 3 tbsp)
• 1 tablespoon lemon juice
• salt

Recipe

• 1 cut zucchini and eggplant lengthwise into 1/2 inch thick pieces.
• 2 core, seed and quarter the peppers.
• 3 slice endives in half lengthwise.
• 4 place all vegetables in a bowl and drizzle with 1 1/2 tbsp olive oil.
• 5 sprinkle with salt to taste and toss all to combine.
• 6 combine parsley, capers, olives, lemon juice and remaining olive oil in a small bowl and set aside in the refridgerator to allow the flavors to combine.
• 7 grill or broil vegetables, turning them once until they are lightly browned on both sides.
• 8 transfer vegetables to a serving platter, spoon the salsa verde over them and serve.