I made this salad to use up some leftover peppers and as an excuse to buy some beautiful eggplant but as it turned out and the grill recipes are just beginning I thought it was worth posting. I always feel a little guilty buying vegetables from Mexico because it is so far away but they were just too pretty to resist. Kinda like an expensive pair of shoes you know you shouldn’t but…
1 Eggplant, cut into 1/4 slices (salted and drained if you have the energy)
1 red pepper, cored and cut into large slices
1 yellow pepper, cored and cut into large slices
2T oilve oil
salt and pepper
1 cooked chorizo, sliced
1t olive oil
1T minced fresh parsley
1. In a bowl toss eggplant, peppers, salt and pepper with olive oil.
2. If you have a grill pan place vegetables in one layer, otherwise gently place directly on an oiled grill. Grill on each side until cooked through and lightly charred.
3. Combine balsamic and olive oil with several pinches of salt and pepper. Add vegetables and toss with chorizo and parsley. Serve at room temp.