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Pepper and eggplant bruschetta salad

Grilled pepper and eggplant salad

This delicious pepper and eggplant salad can be served as a side dish or atop grilled rustic Italian bread as a bruschetta style appetizer.

Course Side Dish
Cuisine Italian
Keyword Eggplant, Pepper
Prep Time 10 minutes
Cook Time 20 minutes
Resting time 15 minutes
Total Time 45 minutes
Servings 4 people

Ingredients

  • 2 large Sweet bell peppers
  • 2 medium Eggplants cut into 1/3 inch thick planks
  • 1/4 cup Basil
  • 2 tbsp Capers drained and chopped
  • 2 tsp Balsamic vinegar
  • 2 tsp Extra-virgin olive oil
  • 1/4 tsp Granulated garlic
  • Kosher salt
  • Freshly ground black pepper
  • 2 oz Goat cheese

Instructions

  1. Grill the peppers and eggplant 8-10 minutes until skins are evenly charred. Let the peppers cool, then remove the skins and the seeds.

  2. Let the peppers cool, then remove the skins and the seeds. This can be a messy job, so one tip is to put them into a closed paper bag. Let them stand 10-15 minutes to steam off the skins.

  3. Chop both the peppers and eggplants into 1/4 inch cubes. Mix with all the remaining ingredients and serve at room temperature.