Grilled Vegetable Salad: Time to Chill Out!

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Grilled Vegetable Salad: Time to Chill Out! Learn More

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[{"selector":"#anim-b7a5cc34-7af3-48c2-8c9e-58efe4ec9fc3","keyframes":{"transform":["translate3d(-112.42425%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":1000,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-34b7fb30-03fa-49c6-9d79-83775cabef73","keyframes":{"opacity":[0,1]},"delay":1000,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-9994dbf2-752d-4949-a2eb-1c45bdc21ec5","keyframes":{"transform":["scale(0.15)","scale(1)"]},"delay":1000,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"forwards"}] Dive into the world of antipasti with our balsamic Grilled Vegetable Salad. It's packed with healthy ingredients and keeps the heat outside. But it's also a wholesome dish perfect for any season. Learn More

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[{"selector":"#anim-3a8faf08-4b11-4ade-8972-cf53de624536","keyframes":{"transform":["translate3d(-112.42425%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":1000,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-dcabc1b5-c654-477e-9812-85acc41329cc","keyframes":{"opacity":[0,1]},"delay":1000,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-e617cefb-61c2-4401-b008-e1df2fd222ec","keyframes":{"transform":["scale(0.15)","scale(1)"]},"delay":1000,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"forwards"}] – Eggplant – Zucchini – Bell Peppers – Olive Oil – Balsamic Vinegar – Garlic (optional) Ingredients Full Recipe

Prep your vegetables and brush them lightly with olive oil.

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Place on a hot grill, working in batches if needed.

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Allow the vegetables to cool before cutting them into bite-sized pieces. Toss in a bowl with balsamic vinegar and salt.

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Roasted Ratatouille Vegetables

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Cuisine With Me

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Cuisine With Me

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Prep your vegetables and brush them lightly with olive oil.

1

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Place on a hot grill, working in batches if needed.

2

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3

Grill 10 to 15 minutes or until charred and softened, turning occasionally to ensure even cooking

Allow the vegetables to cool before cutting them into bite-sized pieces. Toss in a bowl with balsamic vinegar and salt.

4

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Roasted Ratatouille Vegetables

Grilled Eggplant with Tomatoes and Yogurt Sauce

Grilled Zucchini with Feta and Pine Nuts

Cuisine With Me

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Cuisine With Me

Cuisine With Me

Cuisine With Me

Cuisine With Me