Grill Salad Recipe
I often cook this salad, its peculiarity is that it can be cooked in the evening, standing in the refrigerator, it becomes even tastier. I can’t do without any dish! Under the barbecue is irreplaceable!!! Another plus of this salad, since it is prepared in large chunks, those who do not like a certain vegetable can simply not put it on a plate.
Servings
5
Cook Time
30minutes
Servings
5
Cook Time
30minutes
Ingredients
Instructions
  1. It is preferable to take young vegetables for this salad.
  2. I already have my own zucchini! Straight from the garden. Cut the washed zucchini into slices at least 1 cm thick.
  3. Cut the sweet pepper into large pieces.
  4. Preheat the grill pan and fry the zucchini in a dry frying pan without adding oil to make a mesh of zucchini. Ie, fry on one side, then on the other and repeat the procedure with a change in the direction of the strips to get grids or squares))) Plus, this cooking will allow you to bake zucchini until fully cooked.
  5. Do the same with eggplants.
  6. Fry the sweet pepper.
  7. Cut the onion into rings, also fry in a grill pan.
  8. Chop the boiled corn on the cob and also fry in a grill pan.
  9. Fry the peeled young garlic.
  10. Cut your favorite greens into a salad, season with olive oil, soy sauce “Kikkoman”, salt to taste. You can serve it on the table or put it in the refrigerator before the arrival of guests, for 5-6 hours in the refrigerator it becomes even tastier. Before serving from the refrigerator, I recommend slicing cucumber and tomato.
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