Whats for dinner? Who doesn’t think about that daily starting early in the morning? We know that healthful meals generally require some planning so it’s good to think about what you’re going to eat for dinner…..and lunch and breakfast!
Eggplant isn’t exactly in season yet but it’s so delicious on the grill and reminds me of summer, my very favorite season. Last week I made this simple meal of grilled eggplant, grilled peppers on our salad and grilled chicken sausage. The eggplant takes a fair amount of diligence to get it just right–I know because I burned a few while I was trying to multitask!
Grilled Eggplant
2 large eggplant
olive oil
Sea salt
Heat the grill to medium high, about 300º. Remove the skin from the eggplant with a vegetable peeler. Slice into 1/4″ rounds. Pour about 1/2 cup of olive oil into a measuring cup and grab your pastry brush or other small brush.
One at a time brush one side of the eggplant round lightly with olive oil and place that side down on the grill. Continue until your grill is covered with slices then lightly brush the tops with a little oil and sprinkle with salt. Close the grill and cook for about 5 minutes, testing for doneness after 3 minutes. When the slices are nicely golden (some will cook faster than others) use tongs to flip them over and continue cooking for 2 more minutes or so. Watch carefully to ensure they don’t burn!
Remove rounds to a plate as they are done. Serve hot or room temperature.
For the Salad
10 baby bell peppers assorted colors
1 large bowl of your choice of greens; romaine, butter lettuce, red leaf, arugula etc.
1 carrot, julienned
1/2 avocado, sliced thin
Homemade balsamic dressing: 1/2 cup olive oil, 1/4 cup balsamic vinegar, 1 tablespoon Dijon mustard. Shake vigorously to mix.
Cut the tops off the peppers then in half length-wise and remove the seeds. Brush the insides lightly with olive oil. Place on the heated grill and cook until lightly browned, about 3 minutes.
Put the greens in a large bowl. Top with carrots, peppers (warm or room temperature) and avocado. Season with salt and pepper then lightly drizzle with dressing. Toss to coat.
As the vegetables are cooling cook the sausage on the grill being careful not to char them. Be sure to choose sausage that is organic and nitrate-free. Serve with Dijon mustard.
Enjoy your easy, grilled dinner with very little clean up!
