Grilled Vegetables with Salsa Verde

Recipe by rsarahl
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut zucchini and eggplant lengthwise into 1/2 inch thick pieces.
  • Core, seed and quarter the peppers.
  • Slice endives in half lengthwise.
  • Place all vegetables in a bowl and drizzle with 1 1/2 tbsp olive oil.
  • Sprinkle with salt to taste and toss all to combine.
  • 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.
  • Grill or broil vegetables, turning them once until they are lightly browned on both sides.
  • Transfer vegetables to a serving platter, spoon the salsa verde over them and serve.
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