Grilled Vegetable Salad
Salad made from grilled vegetables is a recipe featuring fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 2 sprigs Basil
- 5 cloves garlic
- 80 ml olive oil
- 4 baby fennel bulbs
- 6 small boiled potatoes (stiff‑cooking, leftover)
- 1 yellow bell pepper
- 1 red bell pepper
- 1 small eggplant
- 2 small zucchini
- 2 ripe tomatoes
- coarse Sea salt
- freshly ground pepper
Instructions
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1.
Wash and dry the basil; tear into small pieces. Peel and mince the garlic. Mix basil, garlic, and olive oil.
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2.
Wash the fennel and cut lengthwise into quarters. Slice the boiled potatoes. Wash, core, and cube the bell peppers.
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3.
Wash, trim, and slice the eggplant and zucchini. Wash and slice the tomatoes. Sprinkle salt over the eggplant slices and let them sit in a sieve for about 30 minutes; then pat dry.
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4.
Heat a grill pan and cook each vegetable variety on both sides until it has a grill pattern. Let cool, arrange on plates, and drizzle with the basil‑olive oil mixture. Season with coarse sea salt and pepper.
