Ingredients
1 large eggplant, cut into 1/2 inch slices leaving on the peal
1 onion, cut in half
2 red bell peppers, cut in half
1/4 cup extra virgin olive oil, divided
2 limes
1 teaspoon cracked red pepper
1 cucumber
2 tomatoes
2 tablespoons balsamic vinegar
Salt and black pepper
1/4 cup freshly grated Parmesan cheese
1 tablespoon pine nuts
Fresh basil leaves
Preparation
Drizzle several tablespoons of olive oil over first 3 vegetables and then squeeze on lime juice. Let sit several minutes until liquids are absorbed tossing several times. Sprinkle on red pepper. Broil under an oven broiler, for 10-12 minutes, turning once. Cut all of the grilled vegetables into bite-sized pieces, mix with cut up cucumbers and tomatoes and toss with remaining olive oil and balsamic vinegar. Season with salt and black pepper. Finally, finish with Parmesan cheese, pine nuts and roughly torn basil leaves. Serve at chilled.
