Grilled Veg Salad
|Red peppers/Yellow peppers or both||1|
|Cheese||3⁄4 Cup (12 tbs)|
|Parsley||1 Tablespoon, chopped|
|Garlic||1 Clove (5 gm), minced|
|Olive oil||1⁄2 Cup (8 tbs)|
|Red wine vinegar||3 1⁄4 Cup (52 tbs)|
|Chili powder||1⁄2 Teaspoon|
|Cumin seeds||1⁄2 Teaspoon|
|Dried mustard||1⁄2 Teaspoon|
Mix together all dressing ingredients for the salad and keep it aside.
Cut all the salad ingredients, expect cheese and parsley, in to ½ inch thick and slightly apply the dressing mix over them.
Cook on grill on medium flame, until the pieces look tender and slightly charred, remembering to turn occasionally. When fully cooked, remove the vegetables from the grill.
In a platter arrange the grilled vegetables and sprinkle with cheese. Brush with the remaining dressing mix and if desired, garnish with chopped parsley.
Grilled vegetable salad is best served warm as a starter or an accompaniment to the main meal.