Grilled Vegetable Salad
Main Dishes • World
Description
Grilled Vegetable Salad
Ingredients
- Beet 1 piece
- Olive Oil to taste
- Coarse Salt to taste
- Ground Black Pepper to taste
- Cauliflower ⅓ piece
- Thyme 1 sprig
- Fennel 2 bulbs
- Eggplant 1 piece
- Asparagus 1 bunch
- Lemon Zest 1 piece
- Lemon Juice 0 fl oz
Step-by-Step Guide
Step 1
Prepare the grill: gather all the coals to one side or turn off one burner to create an indirect heat zone. You can also heat a cast-iron skillet over medium heat.
Step 2
Brush the beet with 2 tablespoons of oil, sprinkle with salt and pepper; grill over indirect heat, turning as needed, until tender and slightly charred, about 45 minutes. Allow to cool slightly, then peel and slice; transfer to a serving dish and cover to keep warm.
Step 3
Toss the cauliflower with 3 tablespoons of oil, salt, and pepper; place on a thick piece of aluminum foil, add the thyme, wrap it up, and grill for 18-20 minutes; unwrap, remove the thyme, and transfer the cauliflower to the dish with the beets. In a bowl, mix the remaining oil with the fennel, eggplant, asparagus, add salt and pepper; grill the vegetables in batches until tender: eggplant and asparagus for 6-8 minutes, fennel for 10-12 minutes.
Step 4
Transfer to the dish with the cauliflower and beets. Drizzle with the remaining oil, lemon juice, and sprinkle with lemon zest; gently toss. Serve warm.
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