Ingredients:
2 medium eggplants, about 1 lb total
3 medium zucchini, about 1 1/4 lbs total
3 medium bell peppers
2 medium Belgian endive, about 10 ozs
3 tablespoons extra virgin olive oil
1/2 cup fresh parsley, minced
1 tablespoon capers, drained and minced
8 medium green olives, pitted and minced ( about 3 Tbsp)
1 tablespoon lemon juice
salt
Directions:
Cut zucchini and eggplant lengthwise into 1/2 inch thick pieces.
Core, seed and quarter the peppers.
Slice endives in half lengthwise.
Place all vegetables in a bowl and drizzle with 1 1/2 tbsp olive oil.
Sprinkle with salt to taste and toss all to combine.
Combine parsley, capers, olives, lemon juice and remaining olive oil in a small bowl and set aside in the refridgerator to allow the flavors to combine.
Grill or broil vegetables, turning them once until they are lightly browned on both sides.
Transfer vegetables to a serving platter, spoon the salsa verde over them and serve.
Servings: 4
Time preparation: 20 min.
Time total: 30 min.