Description
A recipe for 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

Preparation
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.

Nutrition
no information available

Serves
Serves 6 to 8

Variations
no information available