Grill Salad
Salads • Caucasian
Description
The recipe was shared with us by John Smith, the chef of the restaurant 'The Corner Bistro'.
Ingredients
- Eggplants 2 pieces
- Courgette 2 pieces
- Mild Chili Spice 2 pieces
- Sweet Pepper 2 pieces
- Tomatoes 2 pieces
- Garlic 2 cloves
- Scallions 0 oz
- Cilantro 0 oz
- Passata Tomato Sauce ½ spoons
- Olive Oil 0 fl oz
- Salt to taste
- Paprika to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Roast the eggplants and zucchini in the oven at 355°F for 30 minutes. Roast the peppers at the same temperature for 20 minutes. Add the tomatoes to the oven with the other vegetables 5–7 minutes before the end, as they will cook faster than the rest. Alternatively, you can grill the vegetables over charcoal, which is even better.
Step 2
Peel the eggplants, zucchini, tomatoes, and bell peppers, and chop them into small cubes. Mix them together. Mince the garlic, chop the green onions and cilantro, and combine with the roasted vegetables. Dress with olive oil and tomato paste, and season with salt and pepper to taste.
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