Chargrilled vegetable salad

Name: Chargrilled vegetable salad
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 6
Cuisine: Global
Ingredients: 2 red peppers; 3 Tbsps olive oil; 1 Tbsp red wine vinegar; 1 small garlic clove, crushed; 1 red chilli, deseeded, finely chopped; 1 aubergine, cut into 1cm rounds; 2 slices red onions, sliced about 1½ cm thick but kept as whole slices; 6 plump sundried tomatoes in oil, drained and torn into strips; 1 handful black olives; 1 large handful basil, roughly torn

Chargrilled vegetable salad might be just the side dish you are searching for. Watching your figure? This gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe has 109 calories, 2g of protein, and 8g of fat per serving. This recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 6. From preparation to the plate, this recipe takes approximately 1 hour and 20 minutes. If you have peppers, basil, aubergine, and a few other ingredients on hand, you can make it. Users who liked this recipe also liked Karl's Chargrilled Vegetable Salad, Chargrilled Peach & Speck Salad, and Chargrilled Swordfish on Warm Avocado Corn Salad.

Instructions

First, blacken the peppers all over do this directly over a flame, over hot coals or under a hot grill. When completely blackened, put them in a bowl, cover with a plate and leave to cool.

Ingredients you will need

Peppers

Equipment you will use

Grill

Bowl

While the peppers are cooling, mix the oil, vinegar, garlic and chilli in a large bowl. On a hot barbecue or griddle pan, chargrill the aubergine, courgette and onions in batches until they have defined grill marks on both sides and are starting to soften. The time will depend on the intensity of your grill, so use your judgement courgettes and red onions are fine still slightly crunchy but you want the aubergine cooked all the way through. As the vegetables are ready, put them straight into the dressing to marinate, breaking the onions up into rings.

Ingredients you will need

Zucchini

Red Onion

Vegetable

Eggplant

Peppers

Vinegar

Chili Pepper

Garlic

Onion

Cooking Oil

Equipment you will use

Frying Pan

Grill

Bowl

When the peppers are cool enough to handle, peel, remove the stalk and scrape out the seeds.

Ingredients you will need

Peppers

Seeds

Cut into strips and toss through the veg with any juice from the bowl.

Ingredients you will need

Juice

Equipment you will use

Bowl

Mix in the tomatoes, olives, basil and seasoning.

Ingredients you will need

Seasoning

Tomato

Olives

Basil

Drizzle with more oil, if you like, and serve either on its own or with mozzarella or crumbled feta.

Ingredients you will need

Mozzarella

Feta Cheese

Cooking Oil

Equipment

Grill

Bowl

Frying Pan

Ingredients

Servings:

red peppers 3Tbsps

olive oil 1Tbsp

red wine vinegar 1small

garlic clove, crushed 1

red chilli, deseeded, finely chopped 1

aubergine, cut into 1cm rounds 2slices

red onions, sliced about 1½ cm thick but kept as whole slices 6

plump sundried tomatoes in oil, drained and torn into strips 1handful

black olives 1large handful

basil, roughly torn

Recommended wine: Chardonnay, Gruener Veltliner, Sauvignon Blanc

Chardonnay, Gruener Veltliner, and Sauvignon Blanc are great choices for Salad. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. The 7Cellars Elway's Reserve Chardonnay with a 4.9 out of 5 star rating seems like a good match. It costs about 28 dollars per bottle.