Spätzle Salad With Grilled Vegetables
Ingredients
- Canola oil for brushing grill
- 1/3 cup canola oil
- 3 tablespoons balsamic vinegar
- 1 tablespoon German mustard
- 1 garlic clove minced
- Sea salt and freshly ground pepper to taste
- 1 red pepper cut in 1-inch pieces
- 1 green pepper cut in 1-inch pieces
- 2 zucchini cut in 1-inch pieces
- 1 eggplant cut in 1-inch pieces
- 1 pound spätzle
- Fresh basil to garnish
Instructions
- Heat grill on medium heat. Brush grill with canola oil. In a large bowl, whisk together 1/3 cup canola oil, vinegar, mustard, garlic, salt and pepper. Place cut-up vegetables in dressing. Toss to coat well. Grill vegetables on skewers or in basket until tender and lightly browned.
- Cook spätzle according to directions on package. Place cooked spätzle in a large bowl and toss with grilled vegetables. If more moisture is desired, whisk together 2 tablespoons balsamic vinegar and canola oil. Toss, garnish with basil, and serve warm.