Grilled Vegetable Salad Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 large: Eggplant, 10oz
1: Sweet red pepper,
1: Sweet yellow pepper,
2: Zucchini,
1: Red onion,
12: Mushrooms,
1: Tomato, chopped
1/3 cup: Black olives, slivered
DRESSING
1/4 cup: Balsamic/red wine vinegar,
1 tbsp: Dijon mustard,
2 centiliter: Garlic, minced
1/2 tsp: Salt,
1/2 tsp: Pepper,
1/3 cup: Basil, fresh, chopped
1/2 cup: Olive oil,
Directions:
Cut eggplant into 1-inch thick slices. in colander, layer eggplant,
sprinkling each layer lightly with salt. Let drain for 30 minutes.
Meanwhile, grill red and yellow peppers on greased grill over
medium-high heat, turning often, for 10 minutes or until roasted. Let
cool. Peel, seed and cut into 1-inch squares. Place in large bowl.
Cut zucchini and onion into 1/2-inch thick slices; set aside
separately. Trim ends of muchroom stems. Rinse eggplant under cold
water; pat thoroughly dry. Lightly brush vegetables with oil. Grill
mushrooms and onion, turning occasionally, for 8-10 minutes. Grill
zucchini and eggplant for 10 minutes or until tender-crisp. halve
zucchini, quarter onions and cube eggplant slices; add to peppers
along with mushrooms. Dressing: in bowl, whisk together vinegar,
mustard, garlic, salt and pepper; whisk in basil, then oil in steady
stream. Pour over vegetables, tossing gently to coat. Refrigerate for
at least 4 hours or up to 8 hours. Bring to room temperature before
serving. Garnish with tomato and olives.
Source from luhu.jp
sprinkling each layer lightly with salt. Let drain for 30 minutes.
Meanwhile, grill red and yellow peppers on greased grill over
medium-high heat, turning often, for 10 minutes or until roasted. Let
cool. Peel, seed and cut into 1-inch squares. Place in large bowl.
Cut zucchini and onion into 1/2-inch thick slices; set aside
separately. Trim ends of muchroom stems. Rinse eggplant under cold
water; pat thoroughly dry. Lightly brush vegetables with oil. Grill
mushrooms and onion, turning occasionally, for 8-10 minutes. Grill
zucchini and eggplant for 10 minutes or until tender-crisp. halve
zucchini, quarter onions and cube eggplant slices; add to peppers
along with mushrooms. Dressing: in bowl, whisk together vinegar,
mustard, garlic, salt and pepper; whisk in basil, then oil in steady
stream. Pour over vegetables, tossing gently to coat. Refrigerate for
at least 4 hours or up to 8 hours. Bring to room temperature before
serving. Garnish with tomato and olives.
Source from luhu.jp