Kebab House Kebab Salad

Kebab House Kebab Salad


1 medium eggplant, leaves removed, sliced in half lengthwise or crosswise in a couple of pieces
1 Anaheim pepper (also called New Mexican or sweet green pepper)
1 medium tomato
1/4 onion, medium chop
3 tablespoons olive oil
3 tablespoons lemon juice
1/2 tablespoon paprika
Salt and black pepper, to taste

Heat grill. When grill is hot, place eggplant, pepper and tomato on it and cook 4 to 5 minutes each side. Cool grilled vegetables until safe to handle and remove skins (grilling helps loosen skins).

Cut skinned vegetables into bite-size pieces and transfer to bowl. Add onion, olive oil, lemon juice, paprika and salt and pepper. Mix well and serve with kebabs.

Makes 6 servings.

B-man :wink: