Grilled Vegetable Salad with Tomato Salsa Recipe
This salad could be called trivial if it did not correspond to several culinary genres. There are Mediterranean salsa, Asian notes, and a set of greens and vegetables familiar to Russians. The result is a salad like this. I hope you like this option as much as we liked it.
Servings 3
Cook Time 30 minutes
Instructions
- Prepare the foods you see in this photo. And honey to taste, and one clove of young garlic for piquancy.
- Eggplant and zucchini cut into thin slices, pepper cut into strips. and put all the vegetables on the grill. place in the oven under the grill for 10-15 minutes. Check that the eggplant and zucchini are not burnt. And the peppers on the contrary really need to be baked so that you can easily remove the skin.
- Remove the zest from half a lemon and squeeze out the juice.
- In the meantime, we'll prepare the salsa dressing. Mix the zest, lemon juice, grape seed oil and sauce in a cup.
- Cut the tomato in half, free from the seeds and cut the walls into not very large cubes.
- Mix with the previously prepared sauce, add a garlic clove passed through the press, add honey and finely chopped herbs to taste.
- Remove the grilled vegetables from the oven, put them in a bag, wrap in a towel and leave for 10 minutes. After that, remove the skin from the bell peppers.
- Garnish the round plate with the remaining salsa. In the middle of the turret, put the vegetables alternately, add the green onions and serve to the table.
- Ready!