Grill vegetable salad
Time
Preparation time: 15 min.
Cooking or baking time: 15 min.
Total preparation time: 30 min.
The following salad can be served as an accompaniment to grilled meat, but also as an appetizer or with ciabatta / baguette for dinner. It corresponds to the healthy Mediterranean cuisine with vegetables, herbs and olive oil.
ingredients
Variable in quantities and components as and when required:
- Zucchini, yellow and green, preferably young, small
- Shallots, cleaned and cut into rings
- Peppers, colored, cleaned, without seeds, cut into pieces of about 2x2 cm
- Mushrooms, as small as possible
- Eggplant, cut into about 1x1 cm pieces
- 1 organic lemon, peel and juice
- Lemon thyme, rosemary, sage (little!), As fresh as possible, small chopped leaves
- Salt, pepper, sugar
- olive oil
- something mustard
preparation
- Mix the olive oil with the chopped herbs, the lemon peel, salt, pepper, sugar and mix the vegetables with it.
- Grill on a grill tray or baking tray in the oven or grill until the vegetables are still firm. Let cool slightly, then season with a marinade of lemon juice, a little olive oil, mustard and possibly further salt and pepper.
- Let it soak in the fridge for a few hours, preferably overnight. The salad should be served at room temperature.
Tips
If you like, you can mix freshly chopped leaf parsley and green onion shortly before serving, but then it should not be stored any longer.
The salad lingers in the fridge for several weeks, if you put it as possible bubble-free in a glass and covered the surface with olive oil.
Of course you can also barbecue garlic!
Prepared only with paprika, it is a recipe that helps transform the crops of peppers into coveted gifts.
Good Appetite!
