Prep Time:
30 mins
Cook Time:
15 mins
Additional Time:
8 hrs
Total Time:
8 hrs 45 mins
Servings:
8
Yield:
8 servings
Ingredients
Directions
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Place eggplant, onion, red bell pepper, green bell pepper, and zucchini on the grill and cook until slightly softened and grill marks have formed on each side, 15 to 30 minutes. Remove vegetables from grill and cut into cubes. Transfer to a large bowl.
Add tomatoes, vinegar, olive oil, basil, salt, and pepper. Toss thoroughly. Refrigerate 8 hours to overnight. Toss again before serving.
Nutrition Facts (per serving)
| 128 | Calories |
| 7g | Fat |
| 15g | Carbs |
| 3g | Protein |
