Grilled Vegetable and Herb Salad
Salads • European
Description
Grilled Vegetable and Herb Salad
Ingredients
- Eggplants 10 oz
- Orange Bell Peppers 5 oz
- Tomatoes 5 oz
- Leek 0 oz
- Spanish onions 0 oz
- Mild Chili Spice 1 piece
- Lemon 0 oz
- Sugar 0 oz
- Basil 0 oz
- Cilantro 0 oz
- Garlic 2 cloves
- Black Cumin (Cumin) 0 oz
- Olive Oil 0 fl oz
- Green peppercorns 0 oz
Step-by-Step Guide
Step 1
Crush, peel, and finely chop the garlic, mash it into a paste with the flat side of a knife, cut the chili pepper lengthwise, remove the seeds, and finely chop half of the pepper, squeeze the juice from half a lemon, peel and finely chop the red onion.
Step 2
In a mortar or finely chop with a knife, grind the coriander, cumin, and black peppercorns.
Step 3
Mix the garlic, red onion, chili pepper, lemon juice, spices, and sugar, season with salt, add 3 tablespoons of olive oil, and stir.
Step 4
Slice the eggplant into 0.5 cm thick slices, remove the seeds from the pepper and chop it roughly, cut the tomato into 4 pieces; transfer the eggplant, pepper, and tomatoes to a bowl, drizzle with olive oil, and mix.
Step 5
Transfer the vegetables and leek to a grill pan and grill over medium heat, turning constantly, for 7 minutes, transfer to a bowl, cover with foil, and let rest for 5 minutes.
Step 6
Cut the cooled eggplant and leek into large pieces, roughly chop the basil and cilantro.
Step 7
Place half of the vegetables on a plate, drizzle with half of the dressing, sprinkle with half of the herbs, layer the second half of the vegetables, pour the remaining dressing over, sprinkle with herbs, and serve.
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