Grilled Eggplant, Bell Pepper and Tomato Salad Recipe

Ingredients

Serve 6

• 4 bell peppers, mixed colors

• 2 large eggplants/aubergines

• 8 ripe tomatoes

• 3 cloves garlic, finely chopped

• salt and freshly ground black pepper to taste

• 6 leaves fresh basil, torn

• 1/2 cup/125 ml extra-virgin olive oil

Method:

1. Clean the bell peppers by removing the core and seeds and cut into small strips.

2. Cook in a grill pan and grill for about 5 minutes, turning often, until tender. Set aside.

3. Cut the eggplants into 1/2-inch (1-cm) thick slices. Grill for about 5 minutes, or until tender.

4. Peel the tomatoes, cut them in half, and grill until lightly cooked.

5. Place the grilled vegetables in a salad bowl. Add the garlic and season with salt and pepper.

6. Add the basil and drizzle with the oil. Serve hot or at room temperature.