The homemade balsamic reduction is the key to this healthy grilled eggplant and summer squash salad. It’s easy to make but watch the vinegar as it reduces; it can burn easily. If you have any left over, drizzle it on strawberries.
- ½ cup balsamic vinegar
- 1 medium eggplant (about 11 oz.)
- 1 medium yellow summer squash (about 8 oz.)
- 1 medium zucchini (about 10 oz.)
- ½ cup olive oil, divided
- ¼ teaspoon salt
- ½ teaspoon ground pepper
- 6 pitted Kalamata olives, finely chopped (2 Tbsp.)
- 8 large fresh basil leaves
- Step 1
Place vinegar in a small saucepan; bring to a boil over high heat. Reduce heat to maintain a simmer; cook, stirring occasionally and watching carefully to prevent burning, until syrupy and reduced to about 2 Tbsp., 12 to 15 minutes. Transfer to a small bowl and let cool.
Meanwhile, preheat grill to medium-high.
Slice eggplant, yellow squash, and zucchini diagonally into 1/4-inch slices. Toss with 7 Tbsp. oil, salt, and pepper in a large bowl.
Grill the vegetables until tender and grill-marked, 2 to 5 minutes per side. Arrange on a platter.
Drizzle the vegetables with the remaining 1 Tbsp. oil and the reserved balsamic syrup. Top with olives and basil.
To make ahead: Cover balsamic drizzle (Step 1) and hold at room temperature for up to 1 day. Refrigerate vegetables for up to 1 day.
Equipment: Charcoal or gas grill
Serving Size: 1/2 cup (about 4 slices) Per Serving: 161 calories; protein 1.2g; carbohydrates 7.3g; dietary fiber 1.7g; sugars 5g; fat 14.5g; saturated fat 1.9g; vitamin a iu 149.2IU; vitamin c 11.5mg; folate 24.7mcg; calcium 18.6mg; iron 0.5mg; magnesium 18.2mg; potassium 266.7mg; sodium 125.7mg.