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Grilled Vegetables Salad With Asian Dressing

Ingredients
  Eggplant 1 , cut into 1/2-inch thick slices
  Olive oil 2 Tablespoon
  Sesame oil 1 Tablespoon
  Zucchini 2 Medium, slit lengthwise
  Bell pepper 1 , deseeded, quartered (any color)
  Plum tomatoes 2
  Vegetable oil 2 Tablespoon
For dressing
  Rice vinegar 1 Tablespoon
  Soy sauce 2 Tablespoon
  Toasted sesame seed oil 2 Teaspoon
  Garlic 1 Clove (5 gm), minced
  Salt and pepper To Taste
  Chili flakes To Taste
Directions

GETTING READY
1. Cut eggplant into slices, cover them liberally with salt, and allow it to rest for 15 minutes.
2. After 15 minutes rinse eggplant slices and set them aside.
3. Preheat grill to high.

MAKING
4. On a plate lay zucchini, pepper, and tomato. Cover vegetables including eggplant with olive oil, salt, and pepper.
5. Place them on grill and cook until grill marks appear and vegetables are tender. Remove them from heat.
6. Cut them into bite size pieces.
7. For dressing, in a bowl, add vinegar, soy sauce, sesame oil, chilli flakes, and garlic. Mix well.
8. Pour dressing on salad. Mix, and let it rest for a couple of minutes.

SERVING
9. Serve grilled vegetable salad warm or cold.

TIPS
If tomatoes are big then cut it into half or you may grill whole tomatoes.
Peel tomatoes after grilling.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Fusion
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes
Servings: 
4

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