Grilled Fall Veggie Salad

  • 2-3 smallish beets, peeled & chopped into bite-sized pieces
  • ¼ c. olive oil
  • 4 garlic cloves, minced
  • 1 T. smoked paprika
  • 1 tsp. ground cumin
  • 1 tsp. sea salt
  • ¼ tsp. black pepper
  • 1 small, dark purple eggplant, stem removed & chopped into bite-sized pieces
  • 1 large red bell pepper, seeded & chopped into bite-sized pieces

Place the beet pieces in a small, glass bowl and add a few tablespoons of water to the bottom of the bowl. Cover the bowl with plastic wrap and microwave on high for 3 minutes while you combine the following six ingredients (oil through black pepper) in a small bowl.

When the beets are done in the microwave, drain any water away and set the partially cooked beets in a large bowl. Add the eggplant and pepper to the bowl; drizzle the seasoned oil mixture over the vegetables to coat; set aside.

Prepare the grill for medium-high heat cooking. Place a grill pan or sheet on the grill and add the prepared vegetables to the pan when the grill is hot. Reserve any oil mixture left in the bowl. Grill the vegetables for 15-20 minutes or until tender. Remove to the bowl with the reserved oil and toss well to coat. Serve hot, warm, or chilled.

  • Yields: 6 servings
  • Preparation Time: 40 minutes
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