Last Updated on 08/18/2021 by Inside Tailgating
Tailgates tend to be filled with meat. Hot dogs, chicken wings, burgers, steaks, even breakfast meats. But besides dips and slaws can veggies be part of the package?
I assume vegetarians tailgate. Even vegans too. Well, I am not so sure about that last group. but lets suppose its true. Can we make a place for vegetables at your event? Even if it is a side to what else is there? Lets pretend.
Charred Veggie Salad
Ingredients
- 2 red bell peppers, halved and seeded
- 1 1/2 pounds eggplant, cut into (1/2-inch-thick) slices (about 2 medium)
- 1 sweet onion, cut into 8 wedges
- 1 pint cherry tomatoes
- 1/2 teaspoon freshly ground black pepper, divided
- 3 tablespoons extra-virgin olive oil, divided
- 3/4 teaspoon salt, divided Cooking spray
- 1 tablespoon champagne vinegar
- 1/2 teaspoon sugar
- 2 garlic cloves, minced
- 1 ounce oil-cured olives (about 12), pitted and halved
- 1/4 cup fresh small basil leaves
- 1 tablespoon finely chopped fresh chives
Preparation
1. Preheat grill to medium-high heat.
2. Combine first 4 ingredients, 1/4 teaspoon black pepper, 1 tablespoon oil, and 1/4 teaspoon salt. Place bell peppers, skin sides down, and onion on grill rack coated with cooking spray; grill 10 minutes. Turn onion; add eggplant to grill. Remove bell peppers. Place bell peppers in a zip-top bag; seal. Let stand 10 minutes. Grill eggplant and onion 5 minutes; remove onion. Turn eggplant; grill 5 minutes. Remove eggplant. Add tomatoes to a grill basket; grill 5 minutes. Remove bell peppers from bag. Peel and discard skins; slice lengthwise.
3. Combine 1/4 teaspoon salt, vinegar, and sugar. Slowly add 2 tablespoons oil, stirring with a whisk. Combine vegetables, dressing, garlic, and olives. Sprinkle with 1/4 teaspoon salt, 1/4 teaspoon pepper, basil, and chives.
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