This salad combines leftover grilled zucchini, eggplant, and red bell pepper with olive oil, lemon, and garlic, then rests before serving. It makes a light, heart-healthy lunch option for a lunchbox.
Cut the leftover grilled zucchini, eggplant, and red bell pepper into thick strips.
Whisk together the olive oil, lemon juice, grated garlic, and salt.
Toss the chopped vegetables and minced fresh basil with the dressing in a large bowl.
Cover the bowl and refrigerate for at least 60 minutes so the vegetables can absorb the dressing.
Prepare the salad at least 1 hour before serving and chill it in the refrigerator to improve the flavor. If packing it for lunch, transport it in an insulated cooler bag.
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