Grilled Summer Vegetable Salad with Arugula and Pine Nut-Raisin Gremolata Recipe

Vinaigrette:

1 medium shallot, minced

1 teaspoon salt

¼ cup balsamic vinegar

½ cup olive oil

 

Vegetables:

1 small eggplant, sliced

1 medium zucchini, sliced

2 medium red peppers, seeded and cut in half

2 teaspoons kosher salt

½ teaspoon black pepper

2 Tablespoons olive oil

3 cups arugula

1 cup cherry tomatoes, cut in half

 

Gremolata:

½ cup pine nuts, toasted and rough chopped

½ cup raisins, rough chopped

1 lemon zested

I bunch parsley, minced

3 garlic cloves, grated

1 teaspoon salt

2 Tablespoons olive oil

Make Vinaigrette: Mix minced shallot with salt and vinegar in a small bowl. Let sit until you finish grilling the vegetables before adding the remaining ingredients. 

 

Grill Vegetables:  Prep the eggplant, zucchini and red peppers to be grilled. Heat a grill pan over 2 burners. Working in batches, toss in a mixing bowl each type of prepped vegetable with part of the olive oil, salt and pepper. Grill until tender and set aside on a sheet tray. Continue until all vegetables are grilled. Cut the vegetables into half or thirds, depending on size, and put in a large mixing bowl. Add the arugula and cherry tomatoes, but do not mix. Set aside.

 

Make Gremolata: Zest lemon and add to minced parsley, garlic and salt into a bowl. Add pine nuts, raisins and olive oil and mix.

 

Finish Vinaigrette: Add the olive oil and lemon juice to the shallot mixture. Toss with the vegetables and plate.  Sprinkle gremolata over plated salad and serve.