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Recipe Summary

prep:
35 mins
marinate:
30 mins
grill:
14 mins
total:
1 hr 19 mins
Servings:
4
Yield:
servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place eggplant, zucchini and
    peppers in a large resealable plastic bag. In a medium
    bowl, whisk together vinegar,
    honey, mustard, 1/2 tsp of
    the salt and the pepper. While
    whisking, add oil in a thin
    stream. Stir garlic into
    marinade and set aside 1/4 cup.
    Add remaining marinade to
    bag with vegetables. Marinate
    30 minutes.

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  • Thread cherry tomatoes
    onto 1 or 2 skewers. Oil grill
    grate and heat grill to
    medium-high. Grill marinated
    vegetables for 8 to 10 minutes,
    turning once. You may need to
    do this in a few batches,
    depending on the size of your
    grill. Grill tomato skewers for
    4 minutes, turning once.

  • Transfer eggplant, zucchini
    and peppers to a cutting
    board. Transfer tomatoes to
    a serving bowl with chickpeas.
    Dice eggplant, zucchini and
    peppers. Add to bowl with
    reserved marinade, parsley
    and remaining 1/8 tsp salt.
    Top with ricotta salata just
    before serving.

Tips

Freshly chopped garlic
packs the most flavor,
but you can reduce prep
time by swapping in a
heaping tbsp of jarred.

Nutrition Facts

400 calories; fat 12g; cholesterol 4mg; saturated fat 2g; carbohydrates 62g; insoluble fiber 14g; protein 14g; sodium 779mg.
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