Grilled Green Tomato, Eggplant and Portabella Salad

This recipe is bright, colorful and full of fresh vegetables that you can find at your local farmer’s market.

One cup of green tomatoes can provide up to 42 milligrams of Vitamin C. This is almost identical to red tomatoes, even though green tomatoes haven’t fully ripened yet.

Additionally, Eggplant is rich in dietary fiber which is essential for good gastrointestinal health.

Portabella mushrooms are also a surprising source of protein with only four calories per mushroom.

Check out these blogs for more on tomatoes:

Photo credit: cogito ergo imago

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2 big green tomatoes, cut into 1/2-inch slices

1 medium eggplant (about 1 pound), sliced into 1/2-inch rounds

2 large or 3 medium portabella mushroom caps, gills removed

2 red bell peppers, de-seeded and cut in half

Salt and pepper

Olive oil


Balsamic Vinaigrette

1/4 cup balsamic vinegar

2 tsp dark brown sugar, optional

1 Tbsp chopped garlic

1/2 tsp salt

1/2 tsp freshly ground black pepper

3/4 cup olive oil

Grilled Green Tomato, Eggplant and Portabella Salad

1. Set grill to medium-high heat.
2. Salt and pepper all the vegetables and brush with olive oil before grilling. Let sit while you make the vinaigrette.
3. Mix all balsamic vinaigrette ingredients together.
4. Vegetables may be placed directly on a clean grill or in a vegetable grill basket.
5. Grill the vegetables for 4-8 minutes on each side, until you see some charring and grill marks to your liking.
6. Once the vegetables are done, chop vegetables into bite-sized pieces. Toss with balsamic vinaigrette. Serve and enjoy!

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