Just in time for Labor Day. Grilled raddichio salad with roasted red peppers is an easy and refreshing meatless side-dish that’s great for any BBQ!
Grilled Radicchio with Roasted Bell Peppers and Eggplant
2 heads radicchio, cut into quarters with the stem attached
1 yellow bell pepper
1 red bell pepper
1 eggplant, sliced into thick rounds
3 sprigs thyme, finely diced
1/2 cup crumbled feta cheese
1 teaspoon crushed red chili flakes
1/2 cup balsamic vinegar
2 Tablespoons olive oil
- Roast whole bell peppers on the grill until charred then place into a bowl and wrap with plastic to steam the skin off. Once cooled, peel and discard the skin. Keep the oil the peppers have released into the cooling bowl. Slice the peppers into thin strips, removing seeds.
- Salt and pepper radicchio, place on grill that has been sprayed lightly with cooking oil, Grill until crispy, 3 minutes.
- Brush the eggplant with lightly with olive oil, salt and pepper. Grill until tender, 6-7 minutes. Slice thinly.
- Combine the reserved pepper oil with the remaining olive oil, 1/4 cup balsamic vinegar, thyme and whisk together, adding salt and pepper to taste. Toss the peppers, eggplant, feta cheese together with the dressing and place over the grilled radicchio.
A half-a-cup portion contains 60 calories and 5g of fat.