Recipe of Perfect Grilled Veggie Salad
Hello everybody, it's Brad, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, Step-by-Step Guide to Make Any-night-of-the-week Grilled Veggie Salad. It is one of my favorites. This time, I'm gonna make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Grilled Veggie 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 Grilled Veggie 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 Grilled Veggie Salad is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Grilled Veggie Salad estimated approx 30 mins.
To get started with this particular recipe, we have to prepare a few components. You can have Grilled Veggie Salad using 16 ingredients and 7 steps. Here is how you cook it.
Ingredients and spices that need to be Prepare to make Grilled Veggie Salad:
- 1 large eggplants, cut into thick slices
- 1 sweet red bell peppers
- 1 sweet yellow bell pepper
- 2 zucchinis, chopped into thick slices
- 1 onion, chopped into inch thick slices
- 12 mushrooms, ends trimmed
- 1 tomatoes, diced
- 5/16 cup black olives
- Dressing
- 1/4 cup vinegar, balsamic
- 1 tablespoon mustard, dijon
- 2 cloves garlic, minced
- 1/2 teaspoon black pepper
- 5/16 cup basil, chopped
- 1/2 cup olive oil
- 1/2 teaspoon salt
Instructions to make to make Grilled Veggie Salad
- Sprinkle with salt each eggplant slice, then layer the slices in a strainer and let drain for 40mn.
- Heat an oiled grill on medium flame, then barbecue on it red and yellow peppers turning them every 2mn until they are roasted. Then peel them and cut them into square and put them in a large bowl.
- Brush mushrooms, onion, zucchini and eggplant slices, with oil. Barbecue them for 10 mns turning them every 2mn.
- Once vegetables are roasted, cut zucchini slices in half, onions slices into quarters, and eggplant slices into cubes. Transfer then to the bowl of peppers and add in the mushrooms.
- For the dressing: beat vinegar, mustard, garlic, salt, and pepper together in a bowl. Add in basil first and then oil as you continue to whisk.
- Pour the dressing over the vegetable bowl. Let it marinade in the fridge for at least 4 hours.
- For serving, make sure the salad is at room temperature. You can garnish it with tomatoes dices and black olives.
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