Grilled Vegetable Salad

Main Dishes | World cuisine

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Grilled Vegetable Salad

Ingredients

Beet - 1 piece
Olive Oil - to taste
Coarse Salt - to taste
Ground Black Pepper - to taste
Cauliflower - ⅓ piece
Thyme - 1 sprig
Fennel - 2 bulbs
Eggplant - 1 piece
Asparagus - 1 bunch
Lemon Zest - 1 piece
Lemon Juice - 1 fl oz

Step by Step guide

Step 1

Prepare the grill: gather all the coals to one side or turn off one burner to create an indirect heat zone. You can also heat a cast-iron skillet over medium heat.

Step 2

Brush the beet with 2 tablespoons of oil, sprinkle with salt and pepper; grill over indirect heat, turning as needed, until tender and slightly charred, about 45 minutes. Allow to cool slightly, then peel and slice; transfer to a serving dish and cover to keep warm.

Step 3

Toss the cauliflower with 3 tablespoons of oil, salt, and pepper; place on a thick piece of aluminum foil, add the thyme, wrap it up, and grill for 18-20 minutes; unwrap, remove the thyme, and transfer the cauliflower to the dish with the beets. In a bowl, mix the remaining oil with the fennel, eggplant, asparagus, add salt and pepper; grill the vegetables in batches until tender: eggplant and asparagus for 6-8 minutes, fennel for 10-12 minutes.

Step 4

Transfer to the dish with the cauliflower and beets. Drizzle with the remaining oil, lemon juice, and sprinkle with lemon zest; gently toss. Serve warm.