Easiest Way to Prepare Award-winning Summer Vegetable Salad

Hello everybody, it is Brad, welcome to my recipe page. Today, I'm gonna show you how to make a distinctive dish, Simple Way to Make Speedy Summer Vegetable Salad. One of my favorites. This time, I'm gonna make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Summer Vegetable Salad, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Summer Vegetable Salad delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Summer Vegetable Salad is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we have to first prepare a few components. You can have Summer Vegetable Salad using 15 ingredients and 10 steps. Here is how you can achieve it.

I wanted to create a well flavored salad that would work as a drinking appetizer or with rice. Step 5: Don't move the eggplant or shishito peppers too much. Just cook then patiently on both sides. They are 'pan fried' rather than 'stir fried'. Don't slice the eggplant too thinly. They'll be juicier if you slice them thickly. For 3 to 4 servings. Recipe by Poron526

Ingredients and spices that need to be Make ready to make Summer Vegetable Salad:

1. 3 Eggplants (slim Japanese type)
2. 15 Shishito peppers
3. 10 Cherry tomatoes
4. 2 tbsp Grated Parmesan cheese
5. For the dressing:
6. 3 tbsp Extra virgin olive oil
7. 3 tbsp ＊ Rice vinegar
8. 1 1/2 tbsp ＊ Ground sesame seeds
9. 2 tsp ＊ Sugar (white sugar)
10. 1/2 tsp ＊ Salt
11. Seasoning for the vegetables:
12. 1 tbsp ◎ Soy sauce
13. 1 tbsp ◎ Mirin
14. 1 tsp ◎ Sugar (white sugar)
15. 1 tbsp ◎ Water

Steps to make to make Summer Vegetable Salad

1. Take the stem ends off the eggplants and cut into 2 cm thick slices. Put the eggplant slices into a bowl of water to get rid of any bitterness. Drain and pat dry.
2. Cut the cherry tomatoes into half. Take the stem ends off the shishito peppers.
3. Combine the ＊ ingredients, and add the olive oil little by little while mixing. (The dressing.)
4. Combine the ◎ ingredients.
5. Heat 2 tablespoons of olive oil (not listed in the ingredient list) in a frying pan, and pan fry the eggplant and shishito pepper over medium heat until both sides are browned. See Hints.
6. When a toothpick goes easily through a slice of eggplant, turn off the heat, add the flavoring ingredients from step 4, and turn the heat back on. Stir fry and mix until there's almost no moisture left in the pan.
7. Put the cooked vegetables in a bowl and mix with grated Parmesan cheese while still piping hot. Add the dressing too, and mix.
8. Let it cool down a bit, then add the tomatoes. Chill in the refrigerator. Done!
9. Serve chilled until ice cold.
10. This is delicious with kabocha squash or okra instead of the shishito pepper.

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So that is going to wrap it up with this special food Steps to Prepare Award-winning Summer Vegetable Salad. Thank you very much for reading. I'm confident that you can make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!