Grilled Vegetable Salad with Hard-Boiled Eggs: A Light and Satisfying Recipe

Start by boiling the eggs until they are hard boiled, then peel and slice them.
Next, prepare the vegetables for grilling. Slice the zucchinis and eggplants into thin, even slices.
Preheat a grill or grill pan over medium-high heat. Drizzle the zucchini and eggplant slices with olive oil and sprinkle with salt. Grill the vegetables until they are tender and have grill marks, about 5-7 minutes per side.
Once the grilled vegetables are ready, arrange them on a serving platter. Top with the hard boiled eggs, Taggiasca olives, and fresh parsley.
Drizzle the salad with extra virgin olive oil and season with salt to taste.
Serve the salad immediately and enjoy the delicious combination of flavors and textures.

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