Grilled Vegetable Salad
Grilled vegetable recipes are one of the best sides for your grilling party. Loaded with eggplant, zucchini, pepper, and tomatoes, Grilled Vegetable Salad is then seasoned with a tangy dressing that brings out the flavors of all of the vegetables. It's perfect for those picky eaters.
Notes
Cooking MethodGrilling
Ingredients
- 1 eggplant, sliced in to 1/2-inch thick slices
- 2 medium sliced zucchini, sliced to 2 lengthwise
- 1 bell pepper, deseeded and cut to 4
- 2 plum tomatoes
- 2 tablespoon vegetable oil
- For the Dressing:
- 1 tablespoon rice vinegar
- 2 tablespoon soy sauce
- 2 teaspoon toasted sesame oil
- chili flakes to taste
- 1 garlic clove, minced
Instructions
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Take 1 eggplant and cover it heavily with salt. Leave it for about 15 minutes and then rinse under cold running water.
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Slice and cut all of the other vegetables.
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Cover all the vegetables with vegetable oil, salt and pepper.
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Grill all the vegetables on high heat until grill marks appear and vegetables are softened.
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Remove from the heat and cut into bite size pieces.
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Mix all dressing ingredients together.
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Cover hot vegetables with the dressing and serve warm or cold.