Macedonian Summer SaladSubmitted by: JO_JO_BA
IntroductionThe best of the best combine in this delicious chilled salad that's hearty enough to stand on it's own (double the recipe for that) or as a side to some lamb chops and couscous! The best of the best combine in this delicious chilled salad that's hearty enough to stand on it's own (double the recipe for that) or as a side to some lamb chops and couscous!
2 cloves crushed garlic
2 tbsp red wine
1/4 cup vegetable broth
1/2 cup wine vinegar
1/2 tsp salt
1/2 tsp black pepper
1/2 tbsp Italian seasoning
1 eggplant, peeled and chopped
3 plum tomatoes, chopped
1 English cucumber, halved and sliced
2 red peppers, chopped
1/2 red onion, sliced thinly
2 tbsp fresh basil
Place eggplant and chopped tomatoes in a baking dish.
Broil 4 inches from heat for 8 minutes, flipping eggplant chunks after 4 minutes.
Pour broiled vegetables and any juices immediately into a bowl, pour marinade overtop.
Chill 2 hours.
Toss remaining ingredients with the basil and marinated vegetables and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user JO_JO_BA.
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This is a nice summer salad! I added cooked (but still crunchy) lentils - thereby making this a great main dish. I didn't have any wine, veg. broth, or "english" cucumbers, so I substituted cider vinegar, low-salt chicken broth (no longer vegetarian, sorry!), and regular cukes - recipe still works! - 5/28/10