Grilled Vegetables a la Tonnato
Salads • Spanish
Description
Serve with grilled meat or kebabs. Leftover salad is great the next day as a standalone dish from the fridge.
Ingredients
- Courgette 1 piece
- Eggplants 1 piece
- Orange Bell Peppers 1 piece
- Orange Bell Peppers 1 piece
- Yellow Cherry Tomatoes 3 pieces
- Sweet Red Onion 1 head
- Dill 3 sprigs
- Mayonnaise 5 tablespoons
- Capers 2 tablespoons
- Canned Mackerel in Oil 5 oz
- Anchovy fillet 6 pieces
- Meyer Lemon Juice 2 tablespoons
Step-by-Step Guide
Step 1
Slice the eggplant and zucchini into 0.5 cm thick rings.
Step 2
Slice the peppers into rings. Cut the onion into rounds (rings, but do not separate into individual rings).
Step 3
Cut the tomatoes into quarters (use plum tomatoes or another meaty variety as soft varieties will be difficult to grill).
Step 4
Grill the tomatoes, peppers, and onion in a grill pan or over an open grill for 2–3 minutes on each side.
Step 5
Grill the zucchini and eggplant for 5 minutes on each side (if using a grill pan, grill until black stripes appear and then place in the oven for 10 minutes to prevent burning).
Step 6
Drain excess oil from the can of tuna and anchovies.
Step 7
For the dressing, blend mayonnaise, capers, lemon juice, anchovies, and half of the dill in a food processor until smooth. If grilling vegetables outdoors, the dressing can be prepared in advance.
Step 8
Let the vegetables cool slightly and mix them with the mayonnaise dressing, season with salt and pepper. Garnish with sprigs of dill.
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