Vegan Grilled Eggplant and Zucchini Vegetable Salad – VegNews

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by America’s Test Kitchen
May 13, 2021
Scoring crosshatch marks on the cut sides of the eggplant and zucchini allows some of their moisture to evaporate on the grill, achieving the perfect tender, melt-in-your-mouth texture for this warm salad from The Complete Plant Based Cookbook. Serve with toasty bread and fresh hummus for a nourishing meal. 
For the vinaigrette:
1 tablespoon lemon juice
2 teaspoons Dijon mustard
1 garlic clove, minced
¼ teaspoon salt
¼ teaspoon black pepper
3 tablespoons olive oil
2 tablespoons chopped fresh basil

For the vegetables:
2 red bell peppers
1 eggplant, halved lengthwise
1 (10-ounce) zucchini, halved lengthwise
1 red onion, cut into ½-inch-thick rounds
4 plum tomatoes, cored and halved lengthwise
3 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper
Photo credit: America’s Test Kitchen
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