Grilled Eggplant and Zucchini Salad with Salsa Verde

Avoid the temptation to whiz the salsa verde ingredients in a blender—the rough texture that comes from hand chopping and pounding in a mortar and pestle is what you're looking for.

  • Total Time:
  • Servings: 4 to 6

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salsa verde
  • 3 anchovy fillets
  • 1 garlic clove, chopped
  • 2 teaspoons red-wine vinegar
  • 1/2 cup extra-virgin olive oil
  • 1 cup loosely packed flat-leaf parsley leaves, chopped
  • 1 cup loosely packed mint leaves, chopped
  • Kosher salt
  • Freshly ground black pepper
grilled vegetables
  • 1 pound eggplant, cut lengthwise into 1/2-inch-thick slices
  • 1 pound medium zucchini, cut lengthwise into 1/2–inch-thick slices
  • 1/4 cup extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper

How to make this recipe

  1. Salsa Verde

    Using a mortar and pestle, pound and mash the anchovies and garlic to a paste. Stir in the vinegar, then add the oil in a slow stream, stirring constantly. Add the herbs, then season with salt and pepper. Set aside.

  2. Grilled Vegetables

    Light a grill or preheat a grill pan. Brush the eggplant and zucchini slices on both sides with the olive oil and season with salt and pepper. Grill the vegetables over moderate heat, turning once, until lightly charred and tender, 10 to 15 minutes.

  3. Grilled Vegetables

    Arrange the vegetables on a serving platter. Spoon some of the salsa verde over the vegetables, and serve the remaining sauce on the side.

Make Ahead

The salsa verde can be made 3 hours ahead.

Contributed By Photo © Guy Ambrosino Published June 2014

483673 recipes/grilled-eggplant-and-zucchini-salad-with-salsa-verde 2014-03-03T04:22:29+00:00 Kate Winslow spring|summer|grilling-barbecuing|barbecue-cookout|side-dishes|4|fast|gluten-free|healthy|web-exclusive|weeknight-dinner june-2014 recipes,grilled-eggplant-and-zucchini-salad-with-salsa-verde 483673

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