Baked Vegetables Salad — quick and easy recipes
You can cook the vegetables on the grill and serve them «as is«, and this is going to be very tasty, but if you go a little further and cook vegetables grilled salad, it will at the same time an excellent snack, a great side dish, and an ideal alternative to meat for those who for some reason it does not eat. You ate so much kebab, that barely breathe? Please enjoy this salad a bit, and you’re guaranteed to feel a burst of energy!
Difficulty — low
Cooking time: 30 minutes
Ingredients for 2 servings:
- 1 Eggplant
- 1 Zucchini or courgette
- 1 sweet pepper
- 1 onion
- 1 large tomato (or a handful of cherry tomatoes)
- 2 cloves garlic
- a few sprigs of Greens—parsley, dill, Basil
- 1 tablespoon sesame seeds or nuts
- 3 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice or wine vinegar
- 1 tsp mustard
- black pepper
Grilled vegetables can be cooked at any BBQ Grill, or even a Grill Pan, Grill is suitable for this purpose with the lattice. FRY vegetables are best at the beginning, when the grill to heat up as it should be, and it is still too hot to cook meat or fish on it.
Let’s start with the pepper — it should bake by placing closer to the hot coals, and periodically turning until the skin of the pepper does not darken with all parties. During this time, slice the eggplant, onions and Zucchini (instead, you can take a small courgette) slice thickness of about 1 cm, lubricate grate a little oil and put on her vegetables. Baked peppers just off the grid can be removed and put in a closed casserole (or just spin in a plastic bag), after three minutes, you can easily peel it.
Of course, you can use other vegetables, other than those mentioned in the recipe: grilled perfectly manifest themselves asparagus, green beans, green onions and leeks, mushrooms, young corn and even lettuce. Anyway, Saute vegetables on both sides before the advent of the strips from the grill, but don’t let them burn—once the vegetables are ready, put them in a large bowl. There, add pepper, peeled from the skin and sliced strips and chopped tomatoes (if you love the taste of roasted tomatoes, can put it on the grill in its entirety along with the rest of the vegetables, as for me liking fresh tomatoes).
Combining all the vegetables in a bowl, add the finely chopped garlic and herbs, and if you want another and lightly roasted sesame seeds or chopped nuts.Prepare your refills, WH fork oil, vinegar and a little mustard, and from her soul with salt and pepper. Pour the vegetables into a bowl with the refills, as should stir all its contents, and immediately serve vegetable salad-grill has its own charm, which is best manifested in the great outdoors when all already get hungry, before the meat is still far off, and here these warm yet, vegetables that are so seductive smell of smoke.
A word of advice for anyone who is chosen for a picnic and going to cook vegetables on the grill. Mix refills well in advance, pour into a jar, add fresh herbs, garlic and nuts—and you will save a bunch of time that can be spent outdoorswith much greater benefit and pleasure.
This salad is the perfect garnish for Chateaubriand Steak