Grilled Vegetable and Herb Salad

Salads | European cuisine

⏳ Time

25 minutes

🥕 Ingredients

🍽️ Servings

Description

Grilled Vegetable and Herb Salad

Ingredients

Eggplants - 10.6 oz
Orange Bell Peppers - 7.1 oz
Tomatoes - 4.6 oz
Leek - 1.9 oz
Spanish onions - 0.7 oz
Mild Chili Spice - 1 piece
Lemon - 2.1 oz
Sugar - 0.1 oz
Basil - 0.4 oz
Cilantro - 0.4 oz
Garlic - 2 cloves
Black Cumin (Cumin) - 0 oz
Olive Oil - 1 fl oz
Green peppercorns - 0.1 oz

Step by Step guide

Step 1

Crush, peel, and finely chop the garlic, mash it into a paste with the flat side of a knife, cut the chili pepper lengthwise, remove the seeds, and finely chop half of the pepper, squeeze the juice from half a lemon, peel and finely chop the red onion.

Step 2

In a mortar or finely chop with a knife, grind the coriander, cumin, and black peppercorns.

Step 3

Mix the garlic, red onion, chili pepper, lemon juice, spices, and sugar, season with salt, add 3 tablespoons of olive oil, and stir.

Step 4

Slice the eggplant into 0.5 cm thick slices, remove the seeds from the pepper and chop it roughly, cut the tomato into 4 pieces; transfer the eggplant, pepper, and tomatoes to a bowl, drizzle with olive oil, and mix.

Step 5

Transfer the vegetables and leek to a grill pan and grill over medium heat, turning constantly, for 7 minutes, transfer to a bowl, cover with foil, and let rest for 5 minutes.

Step 6

Cut the cooled eggplant and leek into large pieces, roughly chop the basil and cilantro.

Step 7

Place half of the vegetables on a plate, drizzle with half of the dressing, sprinkle with half of the herbs, layer the second half of the vegetables, pour the remaining dressing over, sprinkle with herbs, and serve.